Baked Vegetable Cutlets - cooking recipe

Ingredients

1 1/2 to 2 c. minced red or yellow peppers or a mixture of both
2 Tbsp. olive oil
1 1/2 c. grated carrots (4 carrots)
1/2 lb. raw spinach, cleaned, trimmed of coarse stems and chopped (2 tightly packed c.)
1 lb. potatoes, boiled and mashed (3 medium; 2 c.)
6 Tbsp. grated raw onion (1 large)
3 eggs or substitute, lightly beaten
1 1/2 tsp. salt
fresh ground black pepper
1 c. matzo meal
vegetable oil

Preparation

Saute the peppers in the olive oil until soft, about 15 or 20 minutes.
Add all of the remaining ingredients except the vegetable oil and let the mixture stand for 30 minutes or overnight, refrigerated.
Bring to room temperature before continuing.