| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Indian | Appetizers, Indian, Snacks | 8 | Servings |
INGREDIENTS
| 4 | lg | Potatoes |
| 1/4 | c | Almonds, chopped |
| 1/4 | c | Red bell pepper, minced |
| 2 | Jalapeno peppers, seeded & minced | |
| 1/2 | tb | Lime juice |
| 2 | tb | Cilantro, minced |
| 1 1/2 | tb | Arrowroot |
| Salt & pepper | ||
| Olive oil for frying | ||
| 1 | c | Romaine lettuce, shredded |
| 1/4 | c | Almonds, chopped |
| 3 | tb | Cilantro, chopped |
| 3/4 | c | Soy yogurt |
| Salt | ||
| Hot paprika |
INSTRUCTIONS
ALMOND-CILANTRO CHUTNEY Boil potatoes until fork tender. Cool slightly, peel & force through a coarse sieve to produce smooth mashed potatoes. Add almonds, bell pepper, jalapeno pepper, lime juice, cilantro & arrowroot. Season with salt & pepper & mix well. Rub a film of oil on your hand. divide mixture into 8 portions & flatten into smooth patties, 1/2" thick. Brush a seasoned skillet with a film of oil. Place over low heat & when hot, slip in the patties. Fry slowly for 10 to 15 minutes per side, or until a crisp crust forms. CHUTNEY: In a food processor, process nuts until they are powdered. Add rest of ingredients & process until smooth & green. Serve patties over shredded lettuce with a bowl of chutney. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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