Vegetable Cutlets

A vegetarian cutlet from the Woman's Day Encyclopedia of Cookery (Jewish Cookery).

• Ready In: 35 mins
• Serves: 8

Ingredients

• 1 1⁄4 cups  finely chopped cooked green peppers
• 1 1⁄4 cups  tightly packed grated raw carrots
• 1 1⁄4 cups  tightly packed chopped raw spinach
• 3  medium potatoes, boiled and mashed
• 1  tablespoon  grated raw onion
• 1  tablespoon  minced parsley
• 3  eggs
• 1 1⁄2 teaspoons salt
• 1 1⁄4 cups matzo meal
•  melted vegetable shortening

Directions

1. Mix vegetables and parsley. Beat eggs with salt and add to vegetables, beating until mixture is well blended and smooth. Stir in matzo meal and let stand for 30 minutes.
2. Form into patties about 3" in diameter and fry in shallow shortening until golden brown on each side. Drain on paper towels. Enjoy!