Passover Vegetable Cutlets

Adapted from The Passover Table by Susan R. Friedland

2 cups orange and red peppers, diced
1 tablespoon olive oil
1 1/2 cups carrots, shredded
10 ounce package frozen spinach, thawed and drained well
6 potatoes, cooked and mashed
3 eggs, lightly beaten
1 1/2 teaspoons salt
Ground pepper to taste
1 cup matzo meal
Vegetable oil

1. Saute peppers in olive oil until soft, 15-20 minutes
2. Add all remaining ingredients except the vegetable oil and let mixture stand for 30 minutes, refrigerated.
3, Bake patties by placing on an oiled baking sheet and put into a 350 degree oven for 10 minutes.  Turn patties and bake another 7-10 minutes.  May be frozen after baking and heated to serve.