Indian Vegetable Patties

Course :	Indian
From:	HungryMonster.com
Serves:	12

Ingredients:

1 1/4	cups	fresh corn kernels -- (or frozen/thawed)
1	medium	carrot -- grated
1	medium	russet potato -- peeled and grated
1/2	medium	onion -- finely chopped
1/2	cup	shredded fresh spinach leaves
6	tablespoons	all purpose flour
1/4	cup	frozen peas -- thawed
1/4	cup	finely chopped fresh cilantro
1	medium	jalapeno chili -- seeded and minced
2	teaspoons	minced garlic
1	teaspoon	minced fresh ginger
1	teaspoon	ground cumin
1	large	egg -- beaten to blend
1	tablespoon	vegetable oil -- (or more)
1	Cup	plain yogurt
1	jar	purchased major grey chutney

Preparation:

Mix first 12 ingredients in large bowl to blend. Season to taste with salt and pepper. Stir in egg. Form 3 tablespoons of mixture into 3-inch-diameter patty. Place on large baking sheet. Repeat with remaining mixture. Refrigerate until firm, about 1 hour. Heat 1 tablespoon oil in heavy large nonstick skillet over medium heat. Cook vegetable patties in batches until golden, adding more oil as necessary, about 4 minutes per side. Serve with yogurt and chutney.