Potato tikki with almond-cilantro chutney
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | larges | Potatoes |
| ¼ | cup | Almonds, chopped |
| ¼ | cup | Red bell pepper, minced |
| 2 | eaches | Jalapeno peppers, seeded & minced |
| ½ | tablespoon | Lime juice |
| ¼ | cup | Almonds, chopped |
| 3 | tablespoons | Cilantro, chopped |
| ¾ | cup | Soy yogurt |
| 2 | tablespoons | Cilantro, minced |
| 1½ | tablespoon | Arrowroot |
| Salt & pepper | ||
| Olive oil for frying | ||
| 1 | cup | Romaine lettuce, shredded |
| Salt | ||
| Hot paprika | ||
Directions
ALMOND-CILANTRO CHUTNEY
Boil potatoes until fork tender. Cool slightly, peel & force through a coarse sieve to produce smooth mashed potatoes. Add almonds, bell pepper, jalapeno pepper, lime juice, cilantro & arrowroot. Season with salt & pepper & mix well. Rub a film of oil on your hand.
divide mixture into 8 portions & flatten into smooth patties, ½" thick.
Brush a seasoned skillet with a film of oil. Place over low heat & 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 & process until smooth & green.
Serve patties over shredded lettuce with a bowl of chutney.
Yamuna Devi, "Yamuna's Table"
Submitted By MARK SATTERLY On 04-03-95