Vegetable Cutlets
Yield
6 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
sweet red bell peppers
or yellow, |
|
| 2 | tablespoons |
olive oil
|
|
| 1 ½ | cups |
carrots
|
|
| ½ | pound |
spinach
raw, cleaned and chopped |
|
| 1 | pound |
potatoes
medium, boiled and mashed |
|
| 6 | tablespoons |
onions
grated |
|
| 3 | large |
eggs
lightly beaten |
|
| 1 ½ | teaspoons |
salt
|
|
| 1 | x |
black pepper
fresh |
*
|
| 1 | cup |
matzo meal
|
*
|
| 1 | x |
vegetable oil
to fry |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
sweet red bell peppers
or yellow, |
|
| 3E+1 | ml |
olive oil
|
|
| 355 | ml |
carrots
|
|
| 226.8 | g |
spinach
raw, cleaned and chopped |
|
| 453.6 | g |
potatoes
medium, boiled and mashed |
|
| 9E+1 | ml |
onions
grated |
|
| 3 | large |
eggs
lightly beaten |
|
| 7.5 | ml |
salt
|
|
| 1 | x |
black pepper
fresh |
*
|
| 237 | ml |
matzo meal
|
*
|
| 1 | x |
vegetable oil
to fry |
*
|
Directions
Sauté the peppers in the olive oil until soft .
Add all the remaining ingredients except the vegetable oil.
Let mixture stand for 30 minutes or overnight.
Bring to room temperature when ready to cook.
Use ¼ cup of mixture for each patty.
Drain on paper towels.
These can also be baked.
Place on lightly greased baking sheet and put in preheated 350℉ (180℃) oven for about 10 mins.
Turn the patties and bake for another 7 to 10 minutes.
