6 Servings
20 Minutes
Allergens
These awesome veggie cutlets are not only healthy, but they’re easy to make, as well as gluten free. The potato pancake mix helps bind the cutlets together, while these fry up beautifully, creating a crunchy outside, and a soft, savory inside.
Heat oil in medium skillet on medium-high heat.
Add onions, veggies and garlic; sauté two minutes. Remove and let cool.
Add veggies to potato pancake mix, along with beaten eggs, 1/2 cup oil and water. Mix well.
In a large skillet, heat one cup oil.
Make patties from mixture and carefully rest in hot oil to fry, around two minutes per side depending on the heat of the oil.
Remove to a paper towel-covered plate and let cool.
Add a dollop of sour cream to the chopped chives for excellent serving décor.
