Vegetable Cutlets


Adapted from The Passover Table by Susan R. Friedland

The Vegetable Cutlet recipe by Susan R. Friedland is a tasty combination of potatoes, spinach and carrots. The best part about this recipe is that the cutlets are baked in the oven and not fried. Even though the potato mixture needs to be refrigerated overnight, it makes a lot. So do plan ahead.


1 1/2 -2 cups minced red or yellow peppers
2 tablespoons olive oil
4 carrots, grated
1/2 pound raw spinach, cleaned, stemmed and chopped
3 medium potatoes, boiled and mashed
1 large onion, grated
3 eggs, lightly beaten
1 1/2 teaspoons salt
Freshly ground black pepper to taste
1 cup matzo meal
Vegetable oil for greasing pan


Sauté peppers in olive oil until soft, about 15 minutes. Place in a bowl and add carrots, spinach, potatoes, onion, eggs, salt, pepper and matzo meal. Let mixture stand for 30 minutes, or chill overnight in the refrigerator.

Bring to room temperature before continuing. Preheat oven to 350 degrees. Form into 40 patties. Place patties on a lightly oiled baking sheet and bake for 10 minutes. Turn and bake another 7 minutes. Patties can also be fried in a skillet with 1/4-inch vegetable oil, about 5


Yield: Makes 40 patties

Recipes: Passover, Side Dishes, Vegetables, Parve, Kosher

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