KosherEye
<<< o >>> Cashew Cream <<< o >>> Heering Mixologist Competition <<< o >>> Chef Sleeve iPad Stand <<< o >>> Baked Beans - Up a Notch <<< o >>> The All-American Memorial Day Buffet 2013 <<< o >>> Chinese Fried Brown Rice <<< o >>> Beets and Tangerine Salad <<< o >>> The Passionate Vegetable <<< o >>> KosherBuzz Hagafen Certified Green <<< o >>> Zoku <<< o >>>

Passover



Bookmark and Share
Vegetable Cutlets PDF Print E-mail

KosherEye.com

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.

Ingredients:

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

Directions:

Saut


blog comments powered by Disqus
 
round-facebook round-twitter pinterest round-rss