Serves: 5
Total Calories: 324
Yield: 14 Knishes

6 cups mashed potatoes
1/2 cup plus 2 tablespoons extra virgin olive oil
1/2 cup pitted kalamata olives
1 cup coarsely chopped scallion
3/4 teaspoon sea salt or to taste
14 egg roll wrappers (6 inch squares)

1. Preheat the oven to 375°F.

2. In a large mixing bowl, combine the mashed potatoes with 1/2 cup of the oil, the olives, scallions, and sea salt. Adjust the seasonings, if desired.

3. Place an egg roll wrapper diagonally on a large cutting board or plate, so it appears diamond-shaped. Place 2 tablespoons of the potato mixture in the center. Fold the top and bottom corners over the filling to meet in the middle, then fold the right and left corners to meet in the middle. Pick up the knish and place it in the palm of both hands as if it were a ball and gently squeeze to make it round in shape. Repeat with the remaining ingredients.

4. Arrange the knishes on an unoiled baking sheet, and brush the tops with the remaining oil. Bake 15 to 20 minutes, or until golden brown.

5. Arrange the knishes on a platter and serve plain or with your favorite dipping sauce. Mustard Sauce with Maple Syrup and Miso is recommended.

Nutritional Facts:

Serves: 5
Total Calories: 324
Calories from Fat: 192

More Recipes from the Going Wild in the Kitchen Cookbook:
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Feta Cheese Salad
White Bean Salad with Fresh Fennel and Capers
Japanese Sea Vegetable and Noodle Salad
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Crisp Cababge Salad with Watercress and Caraway Seeds
More Creative Salad Ideas
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