Vegetable Cutlets
9
9
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.
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?
