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Vegetable Patties With Spicy Tomato Chutney

January 30, 2023

CATEGORY	CUISINE	TAG	YIELD
Vegetables	Asian	1chiles, Vegetables	4	Servings

INGREDIENTS

1 1/4	lb	Sweet potatoes
7	oz	Carrots
12	oz	Zucchini
1		Green Asian Chile or serrano
1		Scallion
2	T	Plain yogurt
		Salt and black pepper
		Vegetable oil, for frying
4		Tomatoes
1		Red chile pepper, 1 to 2
2	T	Chopped fresh mint
1	T	Cider vinegar
1	pn	Sea salt

INSTRUCTIONS

To make the chutney, roughly chop the tomatoes, finely chop the
chiles, then mix with the mint, vinegar and salt. Set aside until
ready to serve.  To make the patties, first boil and mash the sweet
potatoes. Trim and  grate the zucchini, sprinkle with salt, and set
aside for 30 minutes  to draw out some of the juices. Drain and pat
dry. Grate the carrots,  seed and chop the Chile and slice the
scallion. Mix all the  vegetables in a bowl, together with the yogurt,
salt, and pepper.  With floured hands, shape the mixture into 8
patties. Heat a shallow  layer of oil in a skillet and saute the
patties for 4 minutes on both  sides until golden light. Serve
immediately with the spicy tomato  chutney. Serves 4. [Per serving
approximately 174 cals, 1.2 g fat,  (6%) plus oil retained from frying.
]  [The Kitchen Path http://home.earthlink.net/~kitpath 08/23/98(Sun);
Carrots and zucchini quantities corrected 3/99]  NOTES : Thick cakes
with lots of eye appeal: golden brown with  strands of orange carrot
and green or yellow summer squash.  Recipe by: Basic Flavorings: Chiles
(1996) Clare Gordon-Smith  Posted to EAT-LF Digest by PatHanneman
<kitpath@earthlink.net> on Mar  26, 1999, converted by MM_Buster v2.0l.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 159 Calories From Fat: 9 Total Fat: 1.1g Cholesterol: 1.9mg Sodium: 272.8mg Potassium: 859mg Carbohydrates: 34.8g Fiber: 6.2g Sugar: 13.6g Protein: 4.7g