Vegetable Cutlets

These patties are crunchy, savory, and full of flavor.

Serves: 12Hands-on: 45 minutesTotal: 45 minutesDifficulty: Medium

Serves: 12


  • 2 Tbsp. olive oil
  • 1 yellow pepper, minced
  • 1 large onion, chopped finely
  • 2 cups fresh baby spinach
  • 1 carrot, grated
  • 3 medium potatoes, peeled, boiled, and mashed
  • 3 eggs, lightly beaten
  • 1 1⁄2 tsp. salt
  • 1⁄4 tsp. ground black pepper
  • 1 cup cornmeal
  • 1⁄4 cup vegetable oil


  • In a medium skillet, heat olive oil on low heat. Sauté the peppers and onions until very tender, about 15 minutes. Add the spinach and cook until wilted.
  • Place the carrot, mashed potatoes, eggs, salt and pepper in a large mixing bowl. Mix well. Add the peppers and onions to the bowl, and mix well. The mixture should be thick. Place in refrigerator for several hours, or even overnight.
  • Preheat oven to 350°F.
  • Bring mixture to room temperature before cooking. When ready, form patties using about 1⁄4 cup of vegetable mixture for each patty. Dip each patty in cornmeal.
  • Heat a tablespoon of vegetable oil in a large frying pan. Add the patties 3 or 4 at a time, browning on both sides. Add more oil as needed. Serve hot.