Potato Tikki With Almond-Cilantro Chutney Recipe - Cooking Index
4 cups | 948ml | Potatoes (large) |
1/4 cup | 23g / 0.8oz | Almonds - chopped |
1/4 cup | 23g / 0.8oz | Red bell pepper - minced |
2 | Jalapeno peppers - seeded and | |
Minced | ||
1/2 tablespoon | 7.5ml | Lime juice |
2 tablespoons | 30ml | Cilantro - minced |
1 1/2 tablespoons | 22ml | Arrowroot |
Salt and pepper | ||
Olive oil for frying | ||
1 cup | 237ml | Romaine lettuce - shredded |
Almond Cilantro Chutney | ||
1/4 cup | 23g / 0.8oz | Almonds - chopped |
3 tablespoons | 45ml | Cilantro - chopped |
3/4 cup | 177ml | Soy yogurt |
Salt | ||
Hot paprika |
Boil potatoes until fork tender. Cool slightly, peel and force through a coarse sieve to produce smooth mashed potatoes. Add almonds, bell pepper, jalapeno pepper, lime juice, cilantro and arrowroot. Season with salt and pepper and mix well. Rub a film of oil on your hand.
Divide mixture into 8 portions and flatten into smooth patties, 1/2" thick. Brush a seasoned skillet with a film of oil. Place over low heat and when hot, slip in the patties. Fry slowly for 10 to 15 minutes per side, or until a crisp crust forms.
CHUTNEY: In a food processor, process nuts until they are powdered. Add rest of ingredients and process until smooth and green. Serve patties over shredded lettuce with a bowl of chutney.
Source:
Low-Fat Meals, Vol. VI, #3
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