Vegetable Cutlets
Vegetable cutlets are flavorful, hearty patties combining mashed potatoes, mixed vegetables, and seasonings, perfect for a vegetarian main or side dish that appeals to all ages.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Cook potatoes in boiling salted water until tender, then peel and mash.
- In a skillet, heat butter and sauté chopped onions and mushrooms until tender.
- Add sautéed vegetables to the mashed potatoes and stir in drained carrots, green beans, peas, and 2 eggs.
- Blend the mixture well. Add enough matzoh meal to make it firm enough to shape into large patties.
- Season with salt and pepper to taste. Shape the mixture into 12 patties.
- Beat 1 egg well and brush it onto both sides of each patty.
- Place the patties on a greased baking sheet and bake for 45 minutes or until lightly browned.
- Serve the vegetable cutlets with vegetable gravy.
Tips & Substitutions
To enhance the flavor of your vegetable cutlets, consider adding spices like cumin or coriander. If you don’t have matzoh meal, breadcrumbs can be a suitable substitute. For a gluten-free option, use ground almonds or gluten-free breadcrumbs. Ensure the mashed potatoes are smooth for better texture in the patties.
Serving Suggestions
These vegetable cutlets are delicious served with vegetable gravy or yogurt sauce. They pair beautifully with a side salad or steamed vegetables for a complete meal. For a heartier option, serve alongside Evelyn's Top Ground Potato Pie or with a side of baked eggs with cheese.
Storage & Reheating
Store leftover vegetable cutlets in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 15-20 minutes until warmed through and crispy again. Alternatively, you can reheat them in a skillet over medium heat.
Nutrition & Diet Analysis (per serving)
Each serving of Vegetable Cutlets contains roughly 982 calories, with 12g protein, 108g carbohydrates, and 58g fat. It is an excellent source of vitamin A (178% of the Daily Value), vitamin D (67% of the Daily Value), and dietary fiber (52% of the Daily Value), and a good source of calcium. Note that it is relatively high in sodium, at 589mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make these cutlets ahead of time?
Yes, you can prepare the cutlet mixture a day in advance and refrigerate it. Shape the patties just before baking to maintain their freshness. You can also freeze the shaped patties for up to a month; just bake them directly from frozen, adding a few extra minutes to the cooking time.
What can I serve with these cutlets?
These cutlets are versatile and can be served with a variety of sides. A fresh green salad or roasted vegetables complement them well. Additionally, pairing them with a tangy dipping sauce or creamy dressing can elevate the dish. For a complete meal, consider serving them with quinoa or brown rice.
Are there any vegetarian substitutes for the eggs?
Yes, you can use flaxseed meal or chia seeds as an egg substitute. Mix 1 tablespoon of either with 2.5 tablespoons of water and let it sit for a few minutes until it thickens. This will help bind the ingredients together without using eggs, making the cutlets suitable for a vegan diet.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).