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09/23/2003 Archived Entry: "Vegetable Cutlets"

Here’s a recipe I just ran across in my files. I got it from a listener years ago, then toyed with it. If you break the Yom Kippur fast with a dairy meal it could be handy. Incidentally, I have made what purports to be the authentic Ratner’s recipe for vegetable cutlets. (Click here to be brought to this archived diary entry.) If you want that old-time taste, you’ll have to use old-time canned vegetables. Try it. You might like it.

Vegetable Cutlets
Serves 4

2 tablespoons olive oil or margarine
1 1/4 cup finely diced red and/or yellow peppers
1 1/4 cup grated carrot
1 1/4 cups tightly packed chopped raw spinach
2 cups mashed potatoes (3 medium potatoes, peeled, boiled and riced)
6 tablespoons grated raw onion
3 eggs
1 1/2 to 2 teaspoons salt, or to taste
1/2 teaspoon freshly ground pepper, or to taste
1 1/4 cups matzoh meal
2 or 3 tablespoons olive oil, margarine or vegetable oil for frying
Sour cream blended with horseradish (optional)

In a skillet, warm the olive oil or margarine. Lightly sauté the peppers.

Place all the vegetables in a large bowl, along with the eggs, salt and pepper, and matzoh meal.

Mix well. Let stand for 30 minutes.

Using about 1/3 cup for each one, form the mixture into neat, 3/4-inch thick, hamburger-like patties. You should have 8.

In a medium skillet, over medium heat, heat the 2 tablespoons oil or margarine for frying. Fry the patties, turning several times, until well-browned on both sides.

If desired, serve with sour cream blended with horseradish to taste. (A light tomato sauce would also be good.