RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Side: Vegetable Loaf/Cutlets - pareve
In article <1998040601354100.VAA22349@ladder03.news.aol.com>, judro@aol.com says... 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 was great. 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. Ruth
