Vegetable Cutlets

Recipe Ingredients

1 cup	62g / 2.2oz	Chopped onion
1/2 cup	55g / 1.9oz	Chopped celery
1 cup	110g / 3.9oz	Grated carrots
2 tablespoons	30ml	Butter
1/2 cup	80g / 2.8oz	Cooked green beans - coarsely chopped
1/2 cup	118ml	Cooked green peas
3		Eggs
2 teaspoons	10ml	Salt
1/2 teaspoon	2.5ml	Pepper
4 tablespoons	60ml	Matzo meal
		Fat - for frying

Recipe Instructions

Cook the onion, celery and carrots in the butter for 10 minutes. Add the beans, peas, 2 beaten eggs, the salt, pepper and matzo meal. Mix well and shape into 6 cutlets. Beat the remaining egg and carefully dip the cutlets in it. Fry in hot fat until browned on both sides. Serve with your favorite mushroom sauce. Serves 6.

Source:
THE ART OF JEWISH COOKING by Jennie Grossinger - Published by Bantam Books, Inc. (c) 1958

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