Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   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                    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)
                        plain yogurt
                        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.