Vegetable Cutlets

These vegetarian cutlets pack a rainbow of vegetables into a crispy, golden patty. Mashed potatoes act as the glue, binding sauteed bell peppers, raw spinach, carrots, and grated onion together with eggs and matzo meal into a mixture sturdy enough to hold its shape in a pan.

The 30-minute rest (or overnight in the fridge) is what makes these work. During that time, the matzo meal absorbs moisture from the vegetables and eggs, firming the mixture enough to form patties that don’t fall apart during cooking. Skip the rest and you’ll be chasing crumbles around the skillet.

You get two cooking options here: pan-frying in vegetable oil for crispy, golden edges, or baking on a greased sheet for a lighter version. Both deliver good results, though the fried version gives you a more defined crust.

Kitchen Tips

• Squeeze excess water from the spinach after chopping. Raw spinach releases a surprising amount of liquid as it breaks down, and too much moisture makes the patties soggy.
• Use a ¼ cup measure to scoop consistent portions. Even-sized patties cook evenly and look professional on the plate.
• If baking, flip carefully at the halfway mark. Use a thin spatula and support each cutlet as you turn it. They’re more fragile than a meat patty until fully set.

Variations

• Indian spiced: Add garam masala, cumin, and fresh cilantro to the mixture for a South Asian-style vegetable cutlet that pairs well with chutney.
• Passover friendly: The matzo meal already makes these suitable for Passover. Serve with applesauce or sour cream.