| 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 |
tb |
Plain yogurt |
|
|
Salt and black pepper |
|
|
Vegetable oil; for frying |
| 4 |
|
Tomatoes |
| 1 |
|
Red chile pepper; (1 to 2) |
| 2 |
tb |
Chopped fresh mint |
| 1 |
tb |
Cider vinegar |
| 1 |
pn |
Sea salt |
INSTRUCTIONS
VEGETABLE PATTIES
SPICY TOMATO CHUTNEY
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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