Potato Tikki With Almond-Cilantro Chutney

Recipe Ingredients

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

Recipe Instructions

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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