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    Scott Adams

    Pesadic Vegetarian Kishke (Gluten-Free)

    Scott Adams

    By Scott Adams •

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    Reviewed and edited by a celiac disease expert.

    This recipe comes to us from Aviva Mandl (Enjoy and have a good Pesach!).

    2 carrots
    2 stalks of celery
    1 small or medium onion
    2 eggs
    ¼ cup of oil
    1 six-ounce box of Manischewitz Potato Pancake Mix


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    Grind onion, carrots and celery in a food processor. Put into a large mixing bowl. Add the box of potato pancake mix, eggs and oil. Mix well and spoon onto foil to form two to three rolls, approximately 2 inches in diameter by 8 inches long. Wrap and pinch the ends of the foil closed. Bake at 350 degrees F for 1 hour. Remove from the oven and let stand about 10 minutes. Unwrap foil and slice into pieces to serve.

    I typically have added salt and pepper to this recipe, however since the potato pancake mix is seasoned, I opted not to do so. I recommend doubling or tripling the recipe and freezing kishkes for another meal (I doubled the recipe when I made it tonight and wound up with two really nice-sized rolls and 2 small ones). If freezing, you dont need to bake it first. Ive found my family likes this recipe more than any of the store-bought kishkes.

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  • About Me

    Scott Adams

    Scott Adams was diagnosed with celiac disease in 1994, and, due to the nearly total lack of information available at that time, was forced to become an expert on the disease in order to recover. In 1995 he launched the site that later became Celiac.com to help as many people as possible with celiac disease get diagnosed so they can begin to live happy, healthy gluten-free lives.  He is co-author of the book Cereal Killers, and founder and publisher of the (formerly paper) newsletter Journal of Gluten Sensitivity. In 1998 he founded The Gluten-Free Mall which he sold in 2014. Celiac.com does not sell any products, and is 100% advertiser supported.

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