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Potato Tikki With Almond-Cilantro Chutney

Cuisine: Indian
Courses: Starters and appetizers
Serves: 8 people

Recipe Ingredients

4 cups 948mlPotatoes (large)
1/4 cup 23g / 0.8ozAlmonds - chopped
1/4 cup 23g / 0.8ozRed bell pepper - minced
2   Jalapeno peppers - seeded and
  Minced
1/2 tablespoon 7.5mlLime juice
2 tablespoons 30mlCilantro - minced
1 1/2 tablespoons 22mlArrowroot
  Salt and pepper
  Olive oil for frying
1 cup 237mlRomaine lettuce - shredded
  Almond Cilantro Chutney
1/4 cup 23g / 0.8ozAlmonds - chopped
3 tablespoons 45mlCilantro - chopped
3/4 cup 177mlSoy 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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