Healthy Broccoli Knishes Passover
Elevate your Passover menu with these Healthy Broccoli Knishes—a modern, wholesome twist on a classic Jewish comfort food! Perfectly suited for the holiday, these knishes feature a savory filling of creamy russet potatoes and nutrient-packed steamed broccoli, blended with matzo meal and seasoned to perfection with garlic, onion, and a touch of olive oil. Expertly crafted to achieve a golden, glossy crust thanks to a simple egg wash, these baked knishes are a lighter alternative to their traditional fried counterparts. With just 30 minutes of baking time, this recipe yields 10 delicious knishes that can be enjoyed warm or at room temperature, making them ideal for festive gatherings or meal prep. Whether you're following Passover dietary guidelines or simply seeking a healthy, plant-forward snack, these broccoli knishes are sure to impress!
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Recipe Information
Ingredients
- 2 cups Broccoli florets
- 2 large Russet potatoes
- 3 Eggs
- 1.5 cups Matzo meal
- 2 tablespoons Olive oil
- 1 teaspoon Onion powder
- 1 teaspoon Garlic powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 Egg wash (1 egg whisked with 1 tablespoon of water)
- 1 as needed Cooking spray or olive oil for greasing
Instructions
Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper. Lightly grease the parchment paper with cooking spray or olive oil.
Peel and dice the potatoes into chunks. Place them in a pot of salted water and bring to a boil. Cook until the potatoes are fork-tender, about 12-15 minutes. Drain and set aside to cool slightly.
While the potatoes are cooking, steam the broccoli florets until tender, about 4-5 minutes. Drain and chop finely.
In a large mixing bowl, mash the cooked potatoes until smooth. Stir in the chopped broccoli.
Add 2 eggs, matzo meal, olive oil, onion powder, garlic powder, salt, and black pepper to the potato-broccoli mixture. Mix until well combined and a dough-like consistency forms.
Divide the mixture into 10 equal portions. Using your hands, shape each portion into a small oval or cylindrical knish shape.
Place the knishes on the prepared baking sheet. Brush the tops with the egg wash to give them a golden, glossy finish.
Bake in the preheated oven for 25-30 minutes, or until the knishes are golden brown and firm to the touch.
Remove from the oven and let them cool slightly before serving. These can be enjoyed warm or at room temperature.
Nutrition Facts
Calories |
1860 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.7 g | 64% | |
| Saturated Fat | 11.1 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2802 mg | 122% | |
| Total Carbohydrate | 287.1 g | 104% | |
| Dietary Fiber | 21.1 g | 75% | |
| Total Sugars | 11.7 g | ||
| Protein | 67.8 g | 136% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 325 mg | 25% | |
| Iron | 14.8 mg | 82% | |
| Potassium | 3898 mg | 83% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
