Vegetable Cutlets

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. 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.

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 (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

Sauté green pepper, onion, parsley, and carrot in oil for 5 minutes. Cook spinach, 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.

Source: Ruth's Kitchen