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VEGETABLE CUTLETS

1 1/2 to 2 cups minced red or yellow peppers or a mixture of both
2 tablespoons olive oil
1 1/2 cups grated carrots (4 carrots)
1/2 lb raw spinach, cleaned, trimmed of stems and chopped
1 lb (3 medium) potatoes, boiled and mashed (2 cups)
6 tablespoons grated raw onion
3 eggs, lightly beaten
1 1/2 teaspoons salt
freshly ground black pepper
1 cup matzo meal
vegetable oil

Saute the peppers in olive oil until soft (about 15 to 20 minutes).

Add all of the remaining ingredients except the vegetable oil and
let the mixture stand for 30 minutes or overnight, refrigerated.
Bring to room temperature before continuing.

To fry heat about 1/4 inch of vegetable oil in a large skillet.
Form flat patties and fry for about 6 minutes on the first side,
then turn and fry for 3 or 4 minutes on the second side. Drain on
paper towels.

To bake, put the patties on a lightly greased baking sheet and
place in a preheated 350 F. oven for about 10 minutes; turn the
patties and bake for another 7 to 10 minutes.

Serves 6 to 8.

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