We are making our own Passover Seder for the first time this year, so I was looking for a side that would be traditional but have a bit of a wow factor at the same time. What is more traditional than a Knish? The problem is most knishes use a wheat flour dough which is chametz which we do not eat on Passover. I started out by trying to make a potato starch dough and failed miserably, so I decided to go the “breading” route. The problem is most breadings (bread crumbs, panko, cereal etc.) are also chametz. To make my life even harder I wanted to keep this recipe gluten free (non-gebrochts) and nut free. This ruled out using matzo meal or ground nuts, both commonly used as a Passover friendly breading.
I used an idea I learned from my father and went with potato flakes (AKA instant mashed potatoes). I used them straight out of the box, although in the future I would probably give them a quick whirl in the food processor to give them a finer texture and to hopefully help them adhere a little better.
For something a little healthier don’t forget to check out Rachel’s latest Passover recipe: Cauliflower Hummus and Tomato Herb Flaxseed Focaccia for Pesach!
A great snack or side for your Passover Seder. This recipe is gluten free (GF), nut free, and vegetarian. You can easily double or triple this recipe or substitute the sweet potatoes for standard russet potatoes. If you don't need your knishes to be gluten free or kosher for Passover you can substitute all-purpose flour for the potato starch.
- 2 Large Sweet Potatoes
- 1 Cup Potato Starch Divided in half. If you don't need your knishes to be gluten free or kosher for Passover you can substitute all-purpose flour for the potato starch.
- 2 Large Eggs Beaten separately
- 2 Cups Instant Potato Flakes Lightly blitz in your food processor with the "S" blade if you prefer a finer texture
- Salt and Pepper To taste
- Oil For Frying
Preheat your oven to 375°F. Poke the sweet potatoes all over with a fork. Bake until soft. Remove from the oven and let cool.
Once cooled, remove the skin from the sweet potatoes and mash in a large mixing bowl. Combine with half the 1/2 the potato starch (1/2 a cup), one of the beaten eggs, and the salt and pepper. Use a fork to combine thoroughly.
Take about a a golf ball sized amount of the sweet potato mixture and shape it in to a disc. Dust the disc in remaining potato starch, then dip in the other beaten egg, and finally coat in the potato flakes. Repeat until you use all of the sweet potato mixture.
Put about a 1/2" of oil in a frying fan and put on the stove over medium heat. Fry on each side until golden brown.