Potato & Olive Knishes With a Twist! |
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Prep Time: 40 Minutes Cook Time: 20 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ever think you could make knishes that were fast, heart-healthy and better for your waistline? On top of that, it tastes good! This comes straight from a friend with added ideas of my own. Ingredients:
6 cups mashed potatoes, leftovers |
1/2 cup olive oil |
2 tablespoons olive oil |
1/2 cup kalamata olive, pitted & rough chop |
1 cup scallion, white & green, diced |
14 (6 inch) egg roll wraps, square shape |
salt, to taste |
Directions:
1. Preheat oven to 375 degrees.
2. Combine potatoes with 1/2 cup olive oil, olives, scallions, and salt in large bowl.
3. Place wrappers on a clean working surface so that it is a diamond-shape in front of you. Put 2 tbls of potato mix in center. Fold the top & bottom up to meet in middle. Squish lightly. Do the same with both sides. If needed, very, very lightly touch tip of one finger to water, rub together with thumb & squeeze all four corners.
4. Gently pick knish up & hold in palms of your hand and squeeze lightly, shaping into a ball.
5. Repeat with the remaining wrappers & potato mix.
6. Place on UNoiled baking sheet. Brush tops with remaining 2 tbls of olive oil.
7. Bake about 20 minutes, until golden brown.
8. Serve warm. Experiment with dipping sauces.
9. Try making with different vegetables like carrots or parsnips. Use a lightly moist grain mixed in with the potatoes. Try chopped chicken or turkey mixed into the potatoes. Try these with sweet potatoes! Oh, yum!
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