Vegetable Cutlets Recipe

Name: Vegetable Cutlets
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 medium potatoes; 1/4 c. butter; 2 onions, chopped; 6 mushrooms, chopped; 1 (16 oz.) can diced carrots, drained; 1 (16 oz.) can cut green beans, drained; 1 (16 oz.) can peas, drained; 3 eggs; 2 c. matzoh meal; salt and pepper to taste

Servings: persons

6 medium potatoes
1/4 c. butter
2 onions, chopped
6 mushrooms, chopped
1 (16 oz.) can diced carrots, drained
1 (16 oz.) can cut green beans, drained
1 (16 oz.) can peas, drained
3 eggs
2 c. matzoh meal
salt and pepper to taste

1
Preheat oven to 350u00b0. Cook potatoes in boiling salted water until tender.
2
Peel and mash.
3
In skillet, heat butter. Saute onions and mushrooms until tender.
4
Add to potatoes. Stir in carrots, green beans, peas and 2 eggs.
5
Blend. Add enough matzoh meal so mixture
6
can be shaped into large patties.
7
Season to taste. Shape into 12 patties. Beat well 1 egg. Brush on both sides of patties.
8
Place on greased cookie sheet and bake 45 minutes or until lightly browned. Serve with Vegetable Gravy.

398

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 6 medium potatoes, 1/4 c. butter, 2 onions, chopped, 6 mushrooms, chopped, and more.

Yes, Vegetable Cutlets falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Cutlets

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