Pesadic Vegetarian Kishke (Gluten-Free)

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.