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Vegetable Cutlets

 

9

Yield

6

servings

Prep

20

min

Cook

40

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

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
*

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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 236g (8.3 oz)
Amount per Serving
Calories 17737% of calories from fat
 % Daily Value *
Total Fat 7g 11%
Saturated Fat 1g 7%
Trans Fat 0g
Cholesterol 106mg 35%
Sodium 683mg 28%
Total Carbohydrate 8g 8%
Dietary Fiber 4g 17%
Sugars g
Protein 13g
Vitamin A 212% Vitamin C 137%
Calcium 7% Iron 12%
* based on a 2,000 calorie diet How is this calculated?

 

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