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Vegetable Cutlets

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Submitted by nancyb47

YIELD

6 servings

PREP

20 min

COOK

40 min

READY

60 min

Ingredients

2 473
CUPS ML SWEET RED BELL PEPPERS
or yellow,
2 3E+1
TABLESPOONS ML OLIVE OIL
1 ½ 355
CUPS ML CARROTS
½ 226.8
POUND G SPINACH
raw, cleaned and chopped
1 453.6
POUND G POTATOES
medium, boiled and mashed
6 9E+1
TABLESPOONS ML ONIONS
grated
3 3
LARGE LARGE EGGS
lightly beaten
1 ½ 7.5
TEASPOONS ML SALT
1 1
X X BLACK PEPPER
fresh *
1 237
CUP ML MATZO MEAL *
1 1
X 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 Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 236g (8.3 oz)
Amount per Serving
Calories 177 37% 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?
Trans-fat Free, Good source of fiber
 

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