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1
Set a pot of water to boil, and cook potatoes 15 to 20 minutes, until tender.
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2
While the potatoes are cooking, heat corn oil in a large skillet, and saute onions.
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3
At the last minute, add garlic, and brown quickly.
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4
Remove onions and garlic to a large bowl with a slotted spoon.
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5
Drain potatoes, add them to bowl, and refrigerate while chopping corned beef and pastrami very fine (for best results, use a food processor).
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6
Mash potatoes and onions (use a hand masher, not a food processor or blender) to a smooth consistency.
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7
Add all the remaining patty ingredients, except the bread crumbs, stir them in thoroughly with a fork, and then continue working them together with your hands.
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8
Still using your hands, mix in the cup of bread crumbs.
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9
Form the potato mixture into 3-inch patties (about 34 inch high), and place them on a cookie sheet covered with wax paper.
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10
Place in freezer for 1 hour.
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11
Remove patties from freezer.
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12
Beat eggs and water together in a bowl.
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13
Dip each patty to coat completely, then dredge in bread crumbs, covering thoroughly.
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14
Return patties to wax-papered cookie sheet, and refrigerate 15 minutes.
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15
Heat an inch of corn oil (it must be high enough to completely cover the knishes) in a deep skillet (unless you cook them in batches, youll probably need 2 skillets).
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16
Carefully place knishes in the pan and cook for 5 minutes.
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17
Using a spatula and a fork, turn and cook for another 2 minutes until deep golden brown on both sides.
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18
Remove, and drain on paper toweling before serving.
