Title: Potato Tikki with Almond-Cilantro Chutney
Categories: Appetizer Indian Snack
Yield: 8 Servings
| 4 | lg | Potatoes |
| 1/4 | c | Almonds, chopped |
| 1/4 | c | Red bell pepper, minced |
| 2 | | Jalapeno peppers, seeded & - minced |
| 1/2 | tb | Lime juice |
| 2 | tb | Cilantro, minced |
| 1 1/2 | tb | Arrowroot |
| | | Salt & pepper |
| | | Olive oil for frying |
| 1 | c | Romaine lettuce, shredded |
| ALMOND-CILANTRO CHUTNEY |
| 1/4 | c | Almonds, chopped |
| 3 | tb | Cilantro, chopped |
| 3/4 | c | Soy yogurt |
| | | Salt |
| | | Hot paprika |
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, 1/2" 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.