Looking for a delicious Chicken and Potato Knishes for Pesach? These crispy, savory treats are a perfect Passover-friendly twist on a classic favorite — full of flavor without the dough.
What Chicken and Potato Knishes Pair With
These knishes pair perfectly with a quinoa salad, pickles, or fresh vegetable salad. For a festive touch, serve with baked eggplant rounds or eggplant rounds in tomato sauce.
Yield: 18 Knishes
Chicken and Potato Knishes for Pesach
5.0 Stars (2 Reviews)
Ground Chicken Pastels, Kosher for Passover (or rest of year). Contains Gluten
Prep Time
10 minutes
Cook Time
30 minutes
Total Time
40 minutes
Ingredients
- 8 medium cooled mashed potatoes - 2.7 pounds / 1.2 kilograms (cooked in 2 1/2 cups boiling water with 1 teaspoon kosher salt)
- 3 Medium raw eggs
- 3/4 cup matzo meal for Passover (1 cup golden bread crumbs for rest of year)
- 1/3 teaspoon kosher salt
- Black pepper, or to taste
- 5 tablespoons oil
FRIED GROUND CHICKEN MIXTURE
- 11 ounces raw chicken (300 grams)
- 1 cup parsley leaves, minced or 2 celery stalks, minced
- 6 tablespoons olive oil (or cotton oil)
- A pinch of kosher salt
- A pinch of black pepper
FOR FRYING OF Knishes
- 1/3 to 1/2 cup oil
Instructions
Fry onions 4 min in oil, then add chicken and spices until browned. Separate chunks with fork. Cook potatoes, rid potatoes of water and mash. Let mashed potatoes cool. Mix mashed potatoes with the other ingredients. Wet hands and shape into ping-pong–size balls, making a small well in each. Fill with 1–2 tsp chicken, seal, and reshape into balls. Flatten into discs. Fry 1–2 min per side in 1/3 cup hot oil, starting high then reducing to medium-high. Add more oil if needed. Cool on a wire rack to keep them crispy.