Potato tikki with almond-cilantro chutney

Yield: 8 servings

Measure 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
\N \N Salt & pepper
\N \N Olive oil for frying
1 cup Romaine lettuce, shredded
\N \N Salt
\N \N Hot paprika

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

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