Indian Vegetable Patties

Recipe Ingredients

1 1/4 cups	78g / 2.8oz	Fresh corn kernels - (or frozen/thawed)
1 cup	110g / 3.9oz	Carrot - grated (medium)
1 cup	237ml	Russet potato - peeled and grated (medium)
1/2 cup	31g / 1.1oz	Onion - finely chopped (medium)
1/2 cup	20g / 0.7oz	Shredded fresh spinach leaves
6 tablespoons	90ml	All purpose flour
1/4 cup	59ml	Frozen peas - thawed
1/4 cup	4g / 0.1oz	Finely chopped fresh cilantro
1		Jalapeno chili - seeded and minced
2 teaspoons	10ml	Minced garlic
1 teaspoon	5ml	Minced fresh ginger
1 teaspoon	5ml	Ground cumin
1 teaspoon	5ml	Egg - beaten to blend (large)
1 tablespoon	15ml	Vegetable oil - (or more)
		Plain yogurt
		Purchased major grey chutney

Recipe Instructions

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.

Source:
Bon Appetit, September 1995 - Geetha Subramanian: Troy, Michigan

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