In 1975 I started making these vegetable cutlets (and also kugel) after
finding the basic recipe in a flyer put out by the Manishewitz company. I've
tinkered with the proportions over the years, and it remains a staple of our
Passover menu. It's equally good with spinach or broccoli. For seders, I prepare it as a kugel, but for a smaller group I
take the time to fry individual cutlets. It's great in combination with leek
and beef patties, a tomato-based salad, and some matzo on the side.
Sauté green pepper, onion, parsley, and carrot in oil for 5 minutes. Cook
spinach or broccoli, drain. Combine all vegetables. Add eggs, salt, pepper, and matzo
meal. Drop by heaping spoonful into hot oil. Brown well on both sides.
Makes 12-15 cutlets. This can also be made into a kugel and baked at 350°F. for 40 minutes. For a kugel, I double the amounts, put it into a 9x13 pan,
sprinkle with paprika, and drizzle with a bit of olive oil.
- 3 T. olive oil
- 1 chopped green pepper
- 1 large onion, chopped (about 1 1/2 cups)
- 2 1/2 cups chopped carrot
- 3 T. chopped parsley
- 10 ounces chopped spinach or broccoli (fresh or frozen)
- 3 eggs, beaten
- 1 1/2 tsp. salt
- 1/2 tsp. pepper
- 3/4 cup matzo meal
- additional olive oil for frying