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Veggie Cutlets | Great Performances


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Veggie Cutlets
by Rachel Neumark Herlands

These are special for Passover because matzoh meal is substituted for flour. The cutlets are very kid-friendly and delicious!

©Flickr: The Commons 

Makes about 40 patties, 6-8 servings


1 ½-2  cups    Red and yellow peppers, chopped

2         Tbsp   Extra virgin olive oil

1 ½      cups   Carrots, grated

½         lb        Spinach, raw, cleaned and trimmed, or chopped frozen and drained well 

1           lb        Medium potatoes, boiled and mashed

6          Tbsp   Onion, raw and grated

3                      Eggs, lightly beaten

1            cup     Matzo meal

1 ½        tsp     Salt

                        Pepper, freshly ground, to taste

                        Vegetable Oil, for frying


Sauté peppers in olive oil until till soft, 15 - 20min.  Add the rest of ingredients except for the vegetable oil. Remove from heat.

Let the mixture stand for at least 30 minutes or up to overnight, refrigerated.

Bring ingredients to room temperature. I shape my patties into 3-4” rounds.   You can either fry or bake them, but they’re best fried, of course!

To fry patties: heat 1/4” veggie oil in a skillet, fry patty for approx. 6 minutes on the first side and 4 minutes on the other side.

To bake patties: lightly grease a cookie sheet. Place patties in an oven set to 350° F.

Bake for 10 minutes on one side, then turn and bake for another 10 minutes on the other side. 

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