Passover Vegetable Cutlets

Vegetable cutlets are a staple at my house on Passover, even though they can be labour-intensive for the number of cutlets that one recipe makes.
vegetable cutletsMine are small – like little pancakes – so I get almost two dozen. I like to eat them with plain yogourt as a vegetarian main dish.This year, somehow, I had the recipe when I made my grocery list, but couldn’t find it when I was ready to cook. Groan!

I was sure I’d find it online, but most of the vegetable cutlet recipes I found included mashed potatoes. No! That definitely wasn’t what I was looking for.

This recipe is the closest one I could find, but the proportions are different, and I prefer the carrots grated, the way I’m used to, not chopped. I know – picky, picky.

I called my mom, who’s been making the recipe for years, but her list of ingredients and amounts is also a little different from what I’d been using.

I decided to use what I had on hand, including shallots and one cremini mushroom left over from another recipe, which I thought would add a bit of a meaty texture. The end result was basically what I’m used to. It’s a forgiving recipe – you can substitute vegetables and tweak the amounts. But I think you need the spinach, onion (or reasonable facsimile), and grated carrot.

I was tempted to sauté the spinach with the rest of the vegetables, but I decided to cook it separately the way I usually do. Maybe next year.

The original recipe called for frying the cutlets, but I prefer to bake them.

Here’s the recipe I came up with. It hit the spot. 🙂

Passover Vegetable Cutlets

3 shallots, chopped

1/2 large yellow pepper, chopped

2 stalks celery, chopped

2 carrots, grated

1 cremini mushroom, chopped

5 1/2 oz. fresh baby spinach, coursely chopped

oil for sautéing

3/4 c. matzo meal

3 eggs, beaten

salt and pepper to taste

1. Heat oil in large pan, and sauté all vegetables except spinach until they start to soften.

2. Rinse spinach, and drain. Cook (or wilt) in dry pot, using only water that clings to the leaves.

3. Cool cooked spinach, and squeeze out excess water.

4. Mix vegetables in bowl with matzo meal, eggs, salt and pepper. Refrigerate mixture for 15 minutes.

5. Form patties on cookie sheet(s) lined with parchment paper.

6. Bake at 375 degrees 12 minutes, then flip the cutlets, and bake another 12 minutes.

Enjoy!

 

Chocolate Sunday – Passover Birthday Cake!

I was planning to write a blog post about my easy Passover chocolate birthday cake, including the recipe, but I realized it’s already online. Phew! More time for me to get busy with Passover preparations.

passover chocolate birthday cakeHere’s a link to the article I wrote in 2009 for The Canadian Jewish News: “Chocolate Passover birthday cake is easy to make.” It includes the recipe.

I’m adding a more recent picture, because the cake looks better garnished with chocolate strawberries than it does plain. This year, I’m thinking of filling it with marmalade instead of red jam, and dipping orange sections in chocolate instead of strawberries. We’ll see.

Obviously, my photo editing skills can use some upgrading. There were a few spots where the glaze didn’t cover the cake smoothly, and I tried to cover those up in the picture. But, whenever I make the cake, everyone seems to like it!

One of the reasons I love this recipe is that the cake (actually a big brownie) is made with oil, not margarine. I can’t bring myself to buy Passover margarine; I think it’s too unhealthy. I’m not surprised that it’s #2 on nutritionist Aviva Allen’s Passover dirty dozen list.

It’s a challenge to buy healthier oils for Passover too. I prefer the harder-to-find oil that is kosher for Sephardim, even though my background is Ashkenazi, because I refuse to buy unhealthy cottonseed oil too. Sigh.

Olive oil is another option, but not always preferred for baking. But even without margarine and cottonseed oil, there are a lot of delicious desserts you can bake for Passover.

Enjoy!

Chocolate Passover birthday cake is easy to make