Ratner's Vegetable Cutlets

Recipe by blucoat
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READY IN: 1hr
YIELD: 15 cutlets
UNITS: US

INGREDIENTS

Nutrition
  • 6
    medium potatoes, peeled and cut into 2-inch cubes (about 2 pounds)
  • 14
    cup butter
  • 2
    medium onions, chopped (about 2/3 pound)
  • 6
    mushrooms, chopped
  • 1
    (14 1/2 ounce) can diced carrots, drained
  • 1
    (14 1/2 ounce) can cut green beans, drained
  • 1
    (14 1/2 ounce) can peas, drained
  • 2
    cups matzoh meal (approximately)
  • salt and freshly ground pepper
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DIRECTIONS

  • Preheat oven to 350°F Cook potatoes in boiling salted water for 20 minutes, or until tender. Mash.
  • Meanwhile, in a skillet, heat butter and sauté onions and mushrooms until tender.
  • Pour mushroom mixture into a bowl with mashed potatoes. Stir in carrots, green beans, peas and 2 eggs. Blend thoroughly. Add enough matzoh meal so that mixture can shaped into large patties. Season to taste with salt and pepper.
  • Shape into 12 to 15 patties. Beat the remaining eggs well. Brush patties on both sides, coating thoroughly. Place on a well-greased cookie sheet.
  • Bake for 45 minutes, or until lightly golden browned. Serve hot.
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