The New Zealand Railways Magazine, Volume 14, Issue 11 (February 1, 1940)
Vegetable Cutlets
Vegetable Cutlets.
Cooked sieved carrots; cooked sieved peas; chopped celery; chopped onion; chopped parsley; a little mashed potato; egg yolks; a little baking powder mixed with the potato.
Form into cutlets and fry in olive oil or fat.