Potato Tikki with Almond-Cilantro Chutney

Directions

Boil potatoes until fork tender.

Cool slightly, peel and force through a coarse sieve to produce smooth mashed potatoes.

Add almonds, bell pepper, jalapeno pepper, lime juice, cilantro and arrowroot.

Season with salt and pepper and mix well.

Rub a film of oil on your hand.

Divide mixture into 8 portions and flatten into smooth patties, ½ inch thick.

Brush a seasoned skillet with a film of oil.

Place over low heat and 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 and process until smooth and green.

Serve patties over shredded lettuce with a bowl of chutney.