Veggie Cutlets added to My Recipes successfully.
Category
Mains
Servings
6
Prep Time
10 minutes
Cook Time
10 minutes
These awesome veggie cutlets are not only healthy, but they're easy to make, as well as gluten free. The potato pancake mix helps bind the cutlets together, while these fry up beautifully, creating a crunchy outside, and a soft, savory inside.
Author:Manischewitz
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Ingredients
1 tablespoon Bartenura Olive Oil
1 medium onion, diced
1 cup frozen mixed vegetables, defrosted
1 large clove garlic, smashed/roughly chopped
2 packages Manischewitz Potato Pancake Mix
4 eggs, beaten
1/2 cup + 1 cup Manischewitz Cottonseed Oil, divided
1 and 1/2 cups water
Vegetable Cutlets
Directions
Heat oil in medium skillet on medium-high heat.
Add onions, veggies and garlic; sauté two minutes. Remove and let cool.
Add veggies to potato pancake mix, along with beaten eggs, 1/2 cup oil and water. Mix well.
In a large skillet, heat one cup oil.
Make patties from mixture and carefully rest in hot oil to fry, around two minutes per side depending on the heat of the oil.
Remove to a paper towel-covered plate and let cool.
Add a dollop of sour cream and chopped chives for excellent serving décor.
Recipe Note
Note: This recipe provided with permission from kosher.com
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