Ratners Vegetable Cutlets Food
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.
Provided by blucoat
Categories Potato
Time 1h
Yield 15 cutlets
Number Of Ingredients 10
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
Make and share this Ratner's Vegetarian Brown Gravy recipe from Food.com.
Provided by Chocolatl
Categories Sauces
Time 1h
Yield 1 quart
Number Of Ingredients 13
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.
Nutrition Facts : Calories 879.4, Fat 48.1, SaturatedFat 29.6, Cholesterol 122.1, Sodium 2924.1, Carbohydrate 105.7, Fiber 14.8, Sugar 18.3, Protein 15.4
VEGETABLE CUTLETS
These easy vegetarian patties are great for a snack or as an appetizer. Serve with ketchup or Indian style mint chutney on the side. You can also add cauliflower or corn if you choose.
Provided by DHANO923
Categories Appetizers and Snacks Beans and Peas
Time 50m
Yield 6
Number Of Ingredients 10
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.
Nutrition Facts : Calories 234 calories, Carbohydrate 43.6 g, Cholesterol 31 mg, Fat 3.4 g, Fiber 4.9 g, Protein 7.7 g, SaturatedFat 0.8 g, Sodium 231.8 mg, Sugar 3.7 g
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