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.
Vegetable Cutlets
Servings
12 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
Instructions
- 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.
Can you make ahead and freeze them?
yes, these freeze well
Do you freeze them before or after you fry them?
After, let them rest and cool and then freeze.
Once you click on the main image You should be able to click the arrows on the right and go through all of them.
Let me know if you have trouble.
How do you scroll through all the Israeli recipes from 1-71?
They should work, they won’t be quite a tasty, but that is to be expected.
I am also wondering if these can be baked rather than fried?
can this also be baked? will it still taste any good?
I make something very similar for Pesach. Mine have spinach in them. They are delicious.
This looks great and easily adaptable to what you have on hand too which is always nice !
i love vegetables