Vegetable Cutlets

Name: Vegetable Cutlets
Yield: 12-15 cutlets 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 tablespoon potato starch; salt and pepper, to taste; Oil, for frying

Author:
Zippy Siedenfeld
Publish date:
Jun 27, 2011

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.

12-15 cutlets ServingsServings

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 tablespoon potato starch
salt and pepper, to taste
Oil, for frying

Preparation

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.