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Vegetable Cutlets

Golden brown, crispy and tasty. Seasoned to your taste. Serve with some tomatoes and fresh onion rolls and you are all set. Enjoy!
Course Lunch, Main Dish
Cuisine Jewish
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 20 minutes
Servings 6 servings


  • 2-3 large potatoes, peeled and cut into small chunks
  • 1 large carrot, peeled and cut into small pieces
  • 1/4 cup fresh string beans, cut into small pieces
  • 1/4 cup frozen corn, thawed
  • 1/4 cup frozen peas, thawed
  • 1/4 cup diced onions
  • 1 garlic clove,minced
  • 1 tbsp. chopped fresh parsley
  • Kosher salt to taste
  • black pepper to taste
  • 4+ tbsp. oil
  • 1 1/2+ cups bread crumbs, divided
  • 1 large egg beaten


  1. In a large pot, boil potatoes, carrots, and string beans for about 10 minutes. Add the frozen corn and peas and cook until the potatoes are soft but not mushy. Drain and place in a large bowl. Set aside.
  2. Saute the garlic and onions in a little oil. Do not burn, When onions are soft, put into the potato and veggie bowl. Mash all together but leave it a little chunky. When cool, add 1/2 cup of the bread crumbs and other seasonings. Add the beaten egg and combine.
  3. Place a piece of wax paper on a large platter and set aside. Put the remaining bread crumbs into a dish. Form patties, and dredge in the bread crumbs. Place on the wax paper and refrigerate for 30 minutes.
  4. Heat the oil on medium and fry the patties until golden on each side. Drain on paper towels. Serve hot.