Ratners of New York, a beloved but now departed family restaurant that specialized in vegetarian kosher, served a vegetable cutlet with gravy. Their cookbook (which you can find on Ebay or second hand stores) included their own original version of this entrée and more recently Arthur Schwartz celebrated the recipe in his new cookbook, Jewish Home Cooking, Ten Speed Press. A vegetable cutlet is super for vegetarians and would make a nice main or side dish for Passover. I’ve made my own version of vegetable cutlets. It is a salute to Ratner’s and the wonderful creativity of kosher cooks who could take shoe leather, fry it with onions and make it taste good.