Indian recipes

Indian Vegetable Patties

Course : Indian
Source: Bon Appetit, 9/95
Serves: 12

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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 / Directions:

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.

Indian Vegetable Patties

Ingredients:

Preparation / Directions:

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