Liver Knishes

by Kathleen Morrison

Servings: 4 servings

INGREDIENTS

1 onion
3-1/2 tbsp. shortening*
1/2 lb. liver, broiled, ground
5 lg. potatoes, cooked, mashed
2 eggs, beaten
2 tbsp. margarine, parve
1 tsp. salt
1 dash pepper
6 tbsp. matzo meal
1 egg yolk, diluted with water

INSTRUCTIONS

Sauté onion in shortening; add to ground liver. Blend potatoes, 2 beaten eggs, 2 tbsp. margarine, salt, pepper and matzo meal. Shape into small balls. Flatten a ball in your palm; put a small ball of the liver mixture into the middle of the flattened ball. Curl your fingers around the liver, making the potato completely cover the liver. Brush the balls with egg yolk. Bake at 400°F degrees on greased cookie sheet for 20 minutes.

CHEF COMMENTS

*I like to use schmaltz or Nyafat.

Tagged: jewish, liverknishes add tags

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