Potato Knishes stuffed with meat—are you ready to step out of your kitchen comfort zone and try fresh, herbaceous, and crispy Mediterranean–Middle Eastern flavors?
Potato Knishes - Beef Stuffed
Gluten-free, Doughless Knishes stuffed with ground meat, potato starch and eggs. Great for Pesach.
Ingredients
SOFTENING MEAT
- 6.600 ounces ground chicken (300 g)
- 3/4 teaspoon baking soda
- 3 tablespoons lemon juice
MEAT SEASONING
- 4 tablespoons oil (Kosher for Passover according to your custom)
- 1 cup chopped parsley leaves (or, cilantro)
- 1/2 teaspoon cumin powder (optional)
- 1/2 teaspoon kosher salt (adjust saltiness)
- 1/4 teaspoon black pepper (more or less is optional)
POTATO DOUGH
- 6 medium mashed potatoes 3 pounds (1.400 kilos)
- 4 to 4 1/2 cups potato starch
- 1 medium raw egg
- 1 teaspoon kosher salt
FRYING
- oil for frying (type of oil is optional)
Instructions
Mix baking soda into ground meat. Set aside 20 minutes. Pour lemon juice into mixture and mix.
Mix the rest of the meat ingredients together and fry 8 minutes. Separate meat chunks with a fork. Rid of excess liquid, and cool.
Mix potato dough ingredients. Place 2 inch ball of potato dough onto palm of hand. Flatten with other hand.
Now, place 1 full tablespoon of meat in middle of flattened dough.
Now, wet hands, and roll up into a ball, and gently flatten a bit to create a latke shape.
Place on parchment paper.
Heat 1/3 cup oil in thick, non-stick skillet.
Fry knishes on both sides for a total of 5 minutes (flip over at least twice to reach beautiful crispy brown knish).
Preferably, wipe residue in skillet before adding a bit more oil and more knishes.
Notes
You can pulse the fried meat in a food processor for a few seconds to rid of chunks, if you like.
Nutrition Information
Yield
6Serving Size
3Amount Per Serving Calories 544Total Fat 31gSaturated Fat 6gTrans Fat 1gUnsaturated Fat 22gCholesterol 128mgSodium 1609mgCarbohydrates 49gFiber 4gSugar 4gProtein 18g
Nutrition values are estimated.
An Example of Preparing a Stuffed Potato Knish
- Mix mashed potatoes with the few ingredients in the recipe below.
- Flatten out a mashed potato ball into a 3-inch circle.
- Stuff with sautéed ground chicken or beef, then roll up and seal. Flatten between your palms a bit to form a mini-cake.
- Place on parch paper.
- Shallow-fry the knishes in oil until brown on both sides.
Called Moroccan Pastels, Iraqi Kubbeh Batata, or Doughless Knishes, this is flavorful, rich-textured fried chicken/beef-stuffed mashed potato buns/cakes.
If you love savory mashed potato buns, crispy on the outside and chunky on the inside, then this recipe is definitely for you!
Related recipe:
Ground beef sautéed with chopped onions or cubed chicken breasts.
Enjoy!