Side: Vegetable Loaf/Cutlets - pareve
Posted by : Ruth Heiges
In article <1998040601354100.VAA22349@ladder03.news.aol.com>, email@example.com
Does anyone have a good recipe for a vegetarian cutlet or loaf?
Not a recipe, but a concept. A few months ago, in between meetings in various
offices, I stopped for a quick bite in a Tel Aviv restaurant that would be the
Israeli equivalent of a diner in North America. The owner/cook was an affable
guy who took a lot of pride in what he prepared, and I could see his eyes light
up over some of his creations.
Among the things I ordered was a vegetable cutlet. Since he wasn't overly busy,
I asked him to sit with me and tell me how he made the cutlet. The simplicity
Basically, take and shred or chop whatever vegetables you enjoy and have on
hand: onions, carrots, peppers, mushrooms, zucchini -- you name it. Make a
batter of flour, water, baking soda, and egg; salt and pepper, to taste. To give
it an extra dimension, you can put in some chicken-flavored soup powder, or a
favorite spice such as cumin, ginger or even za'atar. Mix the batter and
vegetables. Go light on the batter. You just want a little bit more than
necessary to bind everything together. Heat some oil in a frying pan, spoon in
pancake-size portions and lightly fry the cakes on each side, just to set and
lightly brown them. Then, transfer to a baking tray and finish them in the oven.
I would imagine you could make up a batch of these, freeze them, and re-heat
them individually (toaster oven or microwave).
If you want to make this klp, substitute a combination of matza-meal cake flour
and a little potato starch for regular flour.
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