Potato Tikki With Almond-Cilantro Chutney
appetizers, indian, snacks
4 large potatoes
1/4 cup almonds, chopped
1/4 cup red bell pepper, minced
2 jalapeno peppers, seeded & - minced
1/2 tablespoon lime juice
2 tablespoon cilantro, minced
1 1/2 tablespoon arrowroot
1 salt & pepper
1 olive oil for frying
1 cup romaine lettuce, shredded
----ALMONDCILANTRO CHUTNEY----
1/4 cup almonds, chopped
3 tablespoon cilantro, chopped
3/4 cup soy yogurt
1 salt
1 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.
Yield: 8 servings