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Vegetable Cutlets
2 eggs, beaten
1 cup fresh
Shiitake mushrooms, diced
1/2 cup celery, finely diced
1-1/4 cups carrot, grated
3/4 cup onions, finely diced
1 teaspoon frozen apple juice concentrate
1/4 teaspoon pepper
1 teaspoon freshly
grated nutmeg
1 tablespoon ketchup
1/2 cup cottage cheese
3 tablespoons mashed potato
1 cup Panko*
(Japanese bread crumbs)
1 tablespoon unsalted butter
1 tablespoon Canola oil
Combine beaten eggs with mushrooms, celery, carrot, onions, apple juice concentrate, pepper, nutmeg, ketchup, cottage cheese and mashed potato.
Shape into four patties. Press 2 tablespoons of Panko onto each side of all four patties.
Heat a medium-large non-stick fry pan over medium-high heat. Add butter and oil and fry till browned on both sides.
Serves 4.
*You may substitute another type of dried bread crumb
here, but Panko is very crisp and stays that way through the cooking process.
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