INGREDIENTS

INSTRUCTIONS

~-------------------------------POTATO
SHELL-------------------------------- 1 lb Potatoes 1/2 ts Salt 1 ds
Pepper 1    Egg White 2 tb Matzo Meal  Sauté the diced onion in oil
until soft; about 10 minutes. (I sauté  my onions in the microwave.
Put in microwave-safe bowl. No oil,  margarine, or liquids. Cover with
plastic wrap. Cook on HIGH for 30  seconds.) Transfer to a chopping
bowl (or food processor), add the  chicken and chop until fine. Stir in
salt and enough egg white to  bind the mixture. Set aside. (*THE
INGREDIENT LIST SHOULD HAVE READ:  1-2 tablespoons egg white.) Peel,
boil and mash the potatoes. Mix in  salt, pepper, egg white and matzo
meal. 2. Place about 3 T of the  potato mixture into the palm of your
hand. Make a depression in the  center and fill with about 1 tsp. of
filling. Bring the edges of the  potato up and around the filling to
completely cover the filling.  Flatten into a patty. 3. Brown the
patties on both sides in hot oil.  Drain on paper towels. Serve hot. (I
would try baking them, not  frying. Spray cookie sheets with Pam and
bake at Makes 9 3" knishes.  Serve verenikes as a hot hors d'oeuvre, a
side dish, or a main dish  with green vegetable. I got this recipe from
"The Jewish Low  Cholesterol Cookbook."  Posted to MM-Recipes Digest V4
#10 by stalkofs@optonline.net on Mar  29, 1999

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