Ratners Vegetable Cutlets Recipes

VEGETABLE CUTLETS

Steps:

• Place the potatoes, carrot, green beans, and peas in a pot with enough water to cover. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until potatoes are tender. Drain vegetables, transfer to a bowl, and mash with a potato masher, leaving a few small chunks.
• Mix the egg, 3/4 cup bread crumbs, garam masala, cayenne pepper, and salt into the bowl with the mashed vegetables. Form the mixture into small patties about 1/2 inch thick. Dredge the patties in the remaining bread crumbs to coat.
• Heat the oil in a large skillet over medium heat, and fry the coated patties until golden brown. Drain on paper towels.

VEGETABLE CUTLETS

Steps:

• In a medium bowl, combine the zucchini, celery, carrots, onion, potatoes, eggs, parsley root, potato starch, salt and pepper. Mix to combine well. Heat oil in a skillet over medium-high heat. Drop mixture by the heaping spoonful into the hot oil. Fry on both sides until golden brown. Flip when mixture is holding together.

RATNER'S VEGETABLE CUTLETS

Steps:

• Preheat oven to 350°F Cook potatoes in boiling salted water for 20 minutes, or until tender. Mash.
• Meanwhile, in a skillet, heat butter and sauté onions and mushrooms until tender.
• Pour mushroom mixture into a bowl with mashed potatoes. Stir in carrots, green beans, peas and 2 eggs. Blend thoroughly. Add enough matzoh meal so that mixture can shaped into large patties. Season to taste with salt and pepper.
• Shape into 12 to 15 patties. Beat the remaining eggs well. Brush patties on both sides, coating thoroughly. Place on a well-greased cookie sheet.
• Bake for 45 minutes, or until lightly golden browned. Serve hot.