25 g (1 oz) butter
1 medium onion, chopped
65 g (2 1/2 oz) chopped celery
100 g (4 oz) grated carrots
90 g (3 1/2 oz) cooked green beans, coarsely chopped
75 g (3 oz) cooked peas
3 eggs 5 g (1 tsp)
salt
2.5 g (2 tsp) black pepper
45 g (3 tbsp) matzo meal or fine oatmeal
vegetable oil for frying
1 medium onion, chopped
65 g (2 1/2 oz) chopped celery
100 g (4 oz) grated carrots
90 g (3 1/2 oz) cooked green beans, coarsely chopped
75 g (3 oz) cooked peas
3 eggs 5 g (1 tsp)
salt
2.5 g (2 tsp) black pepper
45 g (3 tbsp) matzo meal or fine oatmeal
vegetable oil for frying
method
1. Melt the butter in a frying pan. Add the onion, celery and carrots and saute for 10 minutes.
2. Remove from the heat. Add the green beans, peas, two of the eggs, and the salt, pepper and matzo meal. Mix well.
3. Shape the mixture into 6 cutlets.
4. Beat the remaining egg in a bowl. Dip the cutlets in the egg.
5. Heat the vegetable oil in a frying pan. Add the cutlets and saute until both sides are browned.
2. Remove from the heat. Add the green beans, peas, two of the eggs, and the salt, pepper and matzo meal. Mix well.
3. Shape the mixture into 6 cutlets.
4. Beat the remaining egg in a bowl. Dip the cutlets in the egg.
5. Heat the vegetable oil in a frying pan. Add the cutlets and saute until both sides are browned.
serving amount
makes 6
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