Vegetable Cutlets

Vegetable Cutlets
6 medium potatoes, scrubbed
Salt
1 pound carrots, peeled and diced
1 pound green beans, trimmed and diced
1 pound frozen peas
1 1/2 tablespoons olive oil
2 medium onions, finely chopped
6 white mushrooms, finely chopped
3 tablespoons fresh parsley, finely chopped, plus 8 whole sprigs for garnish
3/4 cup egg whites or 2 eggs plus two egg whites, beaten with a fork
2 cups matzo meal
Freshly ground black pepper
Place the potatoes in a large pot of cold, lightly salted water. Bring to a boil, then reduce heat and simmer until the potatoes are tender, about 20 minutes.
Drain the potatoes and rinse under cold water. Slip off the skins. Cut the potatoes into quarters and mash in a large bowl using a potato masher.
Meanwhile, bring 2 quarts of lightly salted water to a boil in a large saucepan. Add the carrots, green beans and peas and cook until just tender, about 2 minutes. Drain the vegetables, rinse with cold water and blot dry with paper towels.
Heat the oil in a large skillet. Saute the onions, mushrooms and chopped parsley over a medium-high flame until lightly browned, about 5 minutes. Stir frequently.
Stir the onion and mushroom mixture, as well as the carrots, green beans and peas, into the mashed potatoes. Stir in 1/2 cup of egg whites, or 2 eggs, or all the tofu mixture.
Add the matzo meal and stir until the mixture forms a stiff but pliable dough. Add salt and pepper to taste.
Shape the mixture into 12 flat patties and arrange on a platter lined with plastic wrap or waxed paper. Chill for 1 hour.
Place a lightly oiled cookie sheet in the oven and preheat to 350 F. Once the sheet is warm, brush both sides of the patties with either the remaining egg whites or olive oil, and place them on it.
Bake the cutlets until firm and lightly brown, about 45 minutes. Serve garnished with a sprig of parsley and with tomato-mushroom gravy on the side.
Serves six.
"Healthy Jewish Cooking" by Steven Raichlen (2000 Viking, $29.95)