Ratner’s Vegetable Cutlets with Tomato Mushroom Gravy

Name: Ratner’s Vegetable Cutlets with Tomato Mushroom Gravy
Prep time: 40 min
Cook time: 45 min
Total time: 1 h 25 min
Yield: Makes 12 cutlets, which will serve 6 as a main course
Cuisine: United States
Ingredients: 6 medium potatoes, scrubbed; 2 medium onions, finely chopped; ¾ cup egg substitute or 1 eggs plus 2 whites, beaten with a fork; Salt; Approximately 2 cups matzo meal; 1 pound carrots, peeled and cut into ¼-inch dice; Tomato mushroom gravy; Freshly ground black pepper; 6 white mushrooms, trimmed, wiped clean, and finely chopped; Spray oil; 3 tablespoons finely chopped fresh parsley, plus 8 whole sprigs for garnish; 1 pound frozen peas; 1 pound green beans, trimmed and cut in ¼-inch pieces; 1½ tablespoons olive oil

Preparation info

Makes 12 cutlets, which will serve
6
as a main course

Difficulty
Medium
Ready in
1 hr 25

Appears in

Healthy Jewish Cooking

By Steven Raichlen

Published 2000

About

Ratner’s is a legendary kosher restaurant on Manhattans Lower East Side. These vegetarian cutlets, chock-full of fresh vegetables and served with a tangy tomato mushroom gravy, are a long-standing specialty of this venerable restaurant. They’re popular among the vegetarian members of my family and are even loved by my highly carnivorous stepson and son-in-law.

Ingredients

Americas
United States
Manhattan
Main course
Vegetarian

Ingredients

Method