Ratners Vegetable Cutlets Food

RATNER'S VEGETABLE CUTLETS

Steps:

• Preheat oven to 350°F Cook potatoes in boiling salted water for 20 minutes, or until tender. Mash.
• Meanwhile, in a skillet, heat butter and sauté onions and mushrooms until tender.
• 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.
• 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.
• Bake for 45 minutes, or until lightly golden browned. Serve hot.

RATNER'S VEGETARIAN BROWN GRAVY

Steps:

• Place mushrooms in a bowl and pour the water over them.
• Let stand 25 minutes.
• Drain, reserving liquid.
• Chop mushrooms very fine and set aside.
• Heat butter in a 3-quart saucepan over medium heat.
• Add onion, carrot, celery, pepper and garlic.
• Cook, stirring frequently, until tender, about 10 minutes.
• Add mushrooms and cook 3 minutes more.
• Sprinkle in flour and paprika and stir to combine.
• Cook for 2-3 minutes, stirring frequently, until there is a film of flour on the bottom of the pan.
• Add reserved liquid, stirring constantly.
• Bring to a boil and stir in tomato puree, salt and pepper.
• Simmer gently, partially covered, for 20 minutes.
• Strain if desired (optional).
• This can be refrigerated, tightly covered, for several days, and frozen for up to 3 months.

VEGETABLE CUTLETS

Steps:

• Place the potatoes, carrot, green beans, and peas in a pot with enough water to cover. Bring to a boil, reduce heat to low, cover, and simmer 15 minutes, until potatoes are tender. Drain vegetables, transfer to a bowl, and mash with a potato masher, leaving a few small chunks.
• Mix the egg, 3/4 cup bread crumbs, garam masala, cayenne pepper, and salt into the bowl with the mashed vegetables. Form the mixture into small patties about 1/2 inch thick. Dredge the patties in the remaining bread crumbs to coat.
• Heat the oil in a large skillet over medium heat, and fry the coated patties until golden brown. Drain on paper towels.