Denise says:

  • A knish is an Eastern-European Jewish or Yiddish snack food. It is a dumpling covered with a dough shell, that is either baked or fried. The most traditional filling is mashed potato, although you may find some variations filled with meat, onions or cheese.
  • This recipe is Passover-friendly and baked using small cupcake tins to achieve the traditional round shape. These knishes freeze really well, so you could make in advance if more convenient.
  • Preparation Time:  10 minutes
  • Cooking Time: 30 minutes
  • Makes: 30 small knishes


  • For Caramelised Onions:
  • 2 medium onions – peeled and finely diced
  • 1-2 tablespoons vegetable oil
  • 2-3 teaspoons paprika
  • For Knishes:
  • 8 medium potatoes (approx. 700g) – boiled and peeled
  • 50ml vegetable oil
  • 100g egg whites (from 3-4 eggs)
  • 3 whole eggs
  • 200g potato flour
  • 2 teaspoons salt
  • ½ teaspoon black pepper, optional
  • Oil for greasing
  • To Serve:  Non dairy yoghurt, fresh dill


  1. Sauté onions and paprika in the vegetable oil on a low heat for at least 20-30 minutes. You can sauté the onions ahead of time.
  2. Preheat the oven to 200°C / 400°F / Gas mark 6.
  3. Break up the potatoes using a potato masher or a fork.
  4. In a large bowl, combine the caramelised onions, potatoes, oil, whole eggs, potato flour, salt and pepper.
  5. Whisk the egg whites in a separate bowl and stir in the mashed potato mixture.
  6. Grease cupcake tins well with oil - it really helps the knishes develop a fried-like crust. Fill the tins until almost full with potato mixture.
  7. Bake at 200°C for about 25-30 minutes or until the tops are golden brown.
  8. Serve hot.