| 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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