RATNER'S VEGETABLE CUTLETS
This easy vegetarian patty was one of the most popular dishes at the New York's restaurant, Ratner's. The recipe was printed (in 1975!) in "The World Famous Ratner's Meatless Cookbook", by Judith Gethers and Elizabeth Lefft. Recipe is Kosher for Passover. These reheat very well.
Provided by blucoat
Categories Potato
Time 1h
Yield 15 cutlets
Number Of Ingredients 10
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.
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Adeyemi Sofiyat
[email protected]These cutlets are absolutely delicious. I highly recommend them.
Abu Ahmed Hussain
[email protected]These cutlets are so easy to make, even my kids can make them. They're a great way to get kids involved in the kitchen.
Aliyu Ladan
[email protected]These cutlets are a great way to use up leftover rice. I always have a bunch of leftover rice in my fridge and this is a great way to use it up.
lucky desh
[email protected]I love that these cutlets are gluten-free. It makes them a great option for people with celiac disease or gluten intolerance.
Dorothea Geduld
[email protected]These cutlets are the perfect appetizer or side dish. They're also great for packing in lunches.
rt roky
[email protected]I've never been a big fan of vegetable cutlets, but these ones are amazing. They're crispy on the outside and tender on the inside.
Mba Ricardo
[email protected]These cutlets are a great way to sneak vegetables into your kids' diet. They're so tasty that they won't even notice they're eating vegetables.
Tushal Sindhu
[email protected]I've made these cutlets with a variety of vegetables and they're always delicious. My favorite combination is sweet potato, zucchini, and corn.
Nazrul lslam
[email protected]These cutlets are easy to make and they're perfect for a quick and easy weeknight meal.
Marcelo Rossi
[email protected]I love that these cutlets are baked instead of fried. It makes them a healthier option.
kolawole sylvester
[email protected]These cutlets are a great way to get your daily dose of vegetables. They're packed with nutrients and they taste great.
Syed Mazid
[email protected]I was skeptical about these cutlets at first, but I was pleasantly surprised. They were delicious and my family loved them.
Aashiq Ansari
[email protected]These cutlets are a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge and this is a great way to use them up.
georgia dream
[email protected]I've made these cutlets several times now and they're always a crowd-pleaser. They're the perfect way to get my kids to eat their vegetables.
Diana Mutizwa
[email protected]These vegetable cutlets were a hit with my family! They were easy to make and packed with flavor. I especially loved the crispy coating.