Potato Tikki with Almond-Cilantro Chutney
Yield
8 servingsPrep
30 minCook
30 minReady
60 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large | potatoes |
|
| ¼ | cup |
almonds
chopped |
*
|
| ¼ | cup |
sweet red bell peppers
minced |
|
| 2 | each |
jalapeño pepper
seeded, minced |
*
|
| ½ | tablespoon | lime juice |
|
| 2 | tablespoons |
cilantro
minced |
|
| 1 ½ | tablespoons | arrowroot flour |
|
| 1 | x | salt and black pepper |
*
|
| 1 | x |
olive oil
for frying |
*
|
| 1 | each |
romaine lettuce
shredded, 1 head |
*
|
| Almond cilantro chutney | |||
| ¼ | cup |
almonds
chopped |
*
|
| 3 | tablespoons |
cilantro
chopped |
|
| ¾ | cup | soy yogurt | * |
| 1 | x | salt |
*
|
| 1 | x |
paprika
hot |
*
|
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
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.
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