Vegetable Cutlets
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Vegetable Cutlets
These are a great veggie burger alternative— when you’ve overdosed on potatoes, these are filling, are lighter, and offer a little more variety. Though they’re delicious right out of the fryer, they’re neat, easy to eat, and portable for a take-a-long lunch. Eat alone, or if your customs allow, create a sandwich with matzah and some crunchy lettuce.
Times
- Ready Time : 0 min
Servings
Ingredients
- 2 zucchini, peeled and grated
- 2 stalks celery, peeled and shredded
- 2 carrots, peeled and grated
- 1 large onion, peeled and grated
- 2 potatoes,, peeled and grated
- 2 large eggs
- 1 parsley root (optional)
- 2 tablespoons potato starch
- salt and pepper, to taste
- Oil, for frying
Directions
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.
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Pareve , Breakfast, Brunch, Dinner, Lunch, Main, Side Dish, Vegetable Side , Chanukah, Passover Recipes, Shavuot , American, Israeli & Middle Eastern, Jewish , Dinner Tonight, Make Ahead , Budget, Gluten Free, Low Carb, Low Fat, Picnic, Vegetarian , Eggs, Vegetable ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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i love vegetables
This looks great and easily adaptable to what you have on hand too which is always nice !
I make something very similar for Pesach. Mine have spinach in them. They are delicious.