Vegetable CutletsSubmitted by: DARUMA
IntroductionThis recipe, by Norma Schaffer of New Jersey, won a contest run by WOR Radio in NewYork. Its flavor and crunch make it the best. I found it in The Passover Table This recipe, by Norma Schaffer of New Jersey, won a contest run by WOR Radio in NewYork. Its flavor and crunch make it the best. I found it in The Passover Table
1 ˝ to 2 cups minced red or yellow peppers or a mixture of both
2 tablespoons olive oil
1 1/2 cups grated carrots (4 carrots)
1/2 pound raw spinach, cleaned, trimmed of coarse stems, and chopped (2 tightly packed cups)
1 pound (3 medium) potatoes, boiled and mashed (2 cups)
6 tablespoons grated raw onion (l large)
6 egg whites or 3 eggs, lightly beaten
1 1/2 teaspoons salt
Freshly ground black pepper
1 cup matzo meal
2. Add all of the remaining ingredients except the vegetable oil and let the mixture stand for 30 minutes or overnight, refrigerated. Bring tpo room temperature before continuing.
3. Form each patty with about 1/4 cup of the mixture. Flatten the patties slightly. Put the patties on a lightly greased baking sheet and place in a preheated 350 deg F oven for about 10 minutes; turn the patties and bake for another 7 to 10 minutes.
Serving Size: 2 patties (recipe makes about 32)
Number of Servings: 16
Recipe submitted by SparkPeople user DARUMA.