Ingredients
-
6
-
1/4
-
2
-
6
-
1
-
1
-
1
-
3
-
2
-
-
-
-
-
-
Directions
Ratner’s Vegetable Cutlets, This easy vegetarian patty was one of the most popular dishes at the New York’s restaurant, Ratner’s The recipe was printed (in 1975!) in The World Famous Ratner’s Meatless Cookbook , by Judith Gethers and Elizabeth Lefft Recipe is Kosher for Passover These reheat very well , For me this yielded 18 large patties I cooked them at the recommended heat and time and they were not golden brown yet I had them in the oven for over an hour and had to raise the heat several times Otherwise, just like the ratners burger you would receive at a restaurant , This easy vegetarian patty was one of the most popular dishes at the New York’s restaurant, Ratner’s The recipe was printed (in 1975!) in The World Famous Ratner’s Meatless Cookbook , by Judith Gethers and Elizabeth Lefft Recipe is Kosher for Passover These reheat very well
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Steps
|
1
Done
|
Preheat Oven to 350f Cook Potatoes in Boiling Salted Water For 20 Minutes, or Until Tender. Mash. |
|
2
Done
|
Meanwhile, in a Skillet, Heat Butter and Saut Onions and Mushrooms Until Tender. |
|
3
Done
|
Pour Mushroom Mixture Into a Bowl With Mashed Potatoes. Stir in Carrots, Green Beans, Peas and 2 Eggs. Blend Thoroughly. Add Enough Matzoh Meal So That Mixture Can Shaped Into Large Patties. Season to Taste With Salt and Pepper. |
|
4
Done
|
Shape Into 12 to 15 Patties. Beat the Remaining Eggs Well. Brush Patties on Both Sides, Coating Thoroughly. Place on a Well-Greased Cookie Sheet. |
|
5
Done
|
Bake For 45 Minutes, or Until Lightly Golden Browned. Serve Hot. |
