Title: Mini Potato Knishes
Categories: Side Jewish
Yield: 40 Knishes

1 3/4	lb	Potatoes (625g); peeled; quartered (abt 3 large)
1/2	sm	Onion; finely chopped
1		Garlic Clove; minced
2	ts	Salt
1/4	c	Matzoh Meal
2		Eggs; lightly beaten
2	tb	Margarine; melted
1/8	ts	Pepper
1		Egg Yolk; beaten w/1 tb Water

In saucepan, combine potatoes, onion, garlic & 1 ts salt. Cover w/water & bring to boil. Cook 20 mins or until very tender. Drain. Return to saucepan to dry 2 mins over low heat. Mash & cool. In large bowl, combine matzoh meal, eggs, margarine, remaining salt & pepper. Stir in potatoes, mixing until smooth. With moistened hands form small balls (abt 2 ts each) & place on greased baking sheet. Bake in preheated 400F oven abt 20 mins or until golden brown, turning ince & brushing w/egg yolk mixture.

(From: Temi Rosenthal) From An Article: Jewish Food Too Good To Pass Over. By: Marion Kane (Food Editor) The Toronto Star 5 April, 1995 Sam Lefkowitz, 4-7-95 MM by D. Ganopole

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