Vegetable Cutlets Barb of Fostoria

6 medium potatoes, scrubbed         1 pound of carrots, peeled/diced     

1 pound of green beans, trimmed/diced        1 pound frozen peas

1 1/2 Tablsp olive oil              2 medium onions, finely chopped

6 white mushrooms, finely chopped         3 Tablsp parsley, chopped

2 eggs, plus two egg whites            2 cups matzo meal             black pepper

Place potatoes in large pan of salted water, boil, reduce heat and simmer until

tender, about 20 mins.  Drain, rinse under cold water.  Slip off skins, quarter the

potatoes and mash.   Boil another pan of lightly salted water add in the carrots,

beans and peas and cook for 2 mins.  Drain and rinse with cold water.  Heat oil

in a large skillet.  Saute onions, mushrooms and parsley until lt. brown, about 5

mins.  Stir frequently.    Add this into the mashed potatoes along with the carrots,

beans and peas.  Add in the egg along with the meal and form a stiff but pliable

dough.  Season with salt and pepper and form into 12 patties.  Chill for 1 hour.

Place on an oiled cookie sheet, bake at 350 for 45 mins. 

Serve with tomato-mushroom gravy on the side.  (See next recipe!)