Vegetable patties with spicy tomato chutney
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1¼ | pounds | Sweet potatoes |
| 7 | ounces | Carrots |
| 12 | ounces | Zucchini |
| 1 | Green Asian Chile or serrano | |
| 1 | Scallion | |
| 2 | tablespoons | Plain yogurt |
| Salt and black pepper | ||
| Vegetable oil; for frying | ||
| 4 | Tomatoes | |
| 1 | Red chile pepper; (1 to 2) | |
| 2 | tablespoons | Chopped fresh mint |
| 1 | tablespoon | Cider vinegar |
| 1 | pinch | Sea salt |
Directions
VEGETABLE PATTIES
SPICY TOMATO CHUTNEY
To make the chutney, roughly chop the tomatoes, finely chop the chiles, then mix with the mint, vinegar and salt. Set aside until ready to serve.
To make the patties, first boil and mash the sweet potatoes. Trim and grate the zucchini, sprinkle with salt, and set aside for 30 minutes to draw out some of the juices. Drain and pat dry. Grate the carrots, seed and chop the Chile and slice the scallion. Mix all the vegetables in a bowl, together with the yogurt, salt, and pepper.
With floured hands, shape the mixture into 8 patties. Heat a shallow layer of oil in a skillet and saute the patties for 4 minutes on both sides until golden light. Serve immediately with the spicy tomato chutney. Serves 4.
[Per serving approximately 174 cals, 1⅕ g fat, (6%) plus oil retained from frying. ]
[The Kitchen Path 08/23/98(Sun); Carrots and zucchini quantities corrected 3/99] NOTES : Thick cakes with lots of eye appeal: golden brown with strands of orange carrot and green or yellow summer squash.
Recipe by: Basic Flavorings: Chiles (1996) Clare Gordon-Smith Posted to EAT-LF Digest by PatHanneman <kitpath@...> on Mar 26, 1999, converted by MM_Buster v2.0l.