Leslie's Passover Veggie Cutlet Recipe

From the kitchen of Leslie Goldress: vegetable cutlets



Makes 12 to 14


1/2 cup chopped red/yellow pepper
1 cup onion, chopped
1/2 cup celery, chopped
1 1/2 cups grated raw carrots
3 tbs. margarine, butter or oil
10 oz. pkg. fresh spinach, chopped (can use frozen defrosted)
3 eggs, beaten
1 1/2 tsp. salt
1/8 tsp. pepper
3/4 cup matzoh meal
Sour cream (optional)

Sauté pepper, onion, celery and carrot in oil for about 10 minutes, stirring occasionally. Cook spinach and drain. Combine vegetables. Add: eggs, salt, pepper and matzoh meal. Refrigerate at least 15 minutes. Remove from refrigerator. Drop by the spoonful into approximately 1/8" hot oil in large fry pan. Flatten with back of spoon. Brown well. Cutlets can also be baked or the mixture can be baked as a kugel.


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