Meat and Potato Knishes
These Deli knishes (a variation on the real thing, since they’re not wrapped in pastry) are substantial enough to make complete meals in themselves with a salad or vegetable on the side. You can make your patties in the morning, refrigerate them, and fry them up any time within about 3 days.
Cooking MethodPan-frying, Sauteeing
Make Ahead RecipeYes
Recipe CourseMain Course, Side Dish
Dietary ConsiderationHalal, Kosher, Lactose-free, Peanut Free, Soy Free, Tree Nut Free
Taste and TextureCrisp, Meaty, Rich, Salty, Savory, Spiced
- 2 pounds potatoes, peeled and cut into chunks
- 2 tablespoons corn oil
- 1 cup finely chipped onions
- 1 tablespoon finely chopped or crushed fresh garlic
- ¼ pound corned beef
- ¼ pound pastrami
- 2 scallions, finely chopped
- 3 eggs
- 1 teaspoon sugar
- ¼ teaspoon salt
- ½ teaspoon pepper
- 1 cup seasoned bread crumbs
- 2 eggs
- 3/8 cup water
- 2 cups seasoned bread crumbs, placed in a shallow pan or dish
- Corn oil for frying
Set a pot of water to boil, and cook potatoes 15 to 20 minutes, until tender. While the potatoes are cooking, heat corn oil in a large skillet, and sauté onions. At the last minute, add garlic, and brown quickly. Remove onions and garlic to a large bowl with a slotted spoon. Drain potatoes, add them to bowl, and refrigerate while chopping corned beef and pastrami very fine (for best results, use a food processor).
Mash potatoes and onions (use a hand masher, not a food processor or blender) to a smooth consistency. Add all the remaining patty ingredients, except the bread crumbs, stir them in thoroughly with a fork, and then continue working them together with your hands. Still using your hands, mix in the cup of bread crumbs.
Form the potato mixture into 3-inch patties (about 3?4 inch high), and place them on a cookie sheet covered with wax paper. Place in freezer for 1 hour.
Remove patties from freezer. Beat eggs and water together in a bowl. Dip each patty to coat completely, then dredge in bread crumbs, covering thoroughly. Return patties to wax-papered cookie sheet, and refrigerate 15 minutes.
Heat an inch of corn oil (it must be high enough to completely cover the knishes) in a deep skillet (unless you cook them in batches, you’ll probably need 2 skillets). Carefully place knishes in the pan and cook for 5 minutes. Using a spatula and a fork, turn and cook for another 2 minutes until deep golden brown on both sides. Remove, and drain on paper toweling before serving.
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1999 by Jack Lebewohl