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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.