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Indian Vegetable Patties


Fresh corn kernels or frozen /thawed
1 ¼ cups
Carrots – grated
1 medium
Russet potato – peeled and grated
1 medium
Onion – finely chopped
½ medium
Shredded fresh spinach leaves
½ cup
All purpose flour
6 tbsp
Frozen peas – thawed
¼ cup
Finely chopped fresh cilantro
¼ cup
Jalapeno chilli – seeded and minced
Minced garlic
2 tsp
Minced fresh ginger
1 tsp
Ground cumin
1 tsp
Egg- beaten to blend
1 large
Vegetable oil
1 tbsp or to more
Plain yoghurt

Purchased major grey chutney

Mix first 12 ingredients in large bowl to blend. Season to taste with salt and pepper. Stir in egg. Form 3 tablespoons of mixture into 3-inch-diameter patty. Place on large baking sheet. Repeat with remaining mixture. Refrigerate until firm, about 1 hour.

Heat 1 tablespoon oil in heavy large nonstick skillet over medium heat. Cook vegetable patties in batches until golden, adding more oil as necessary, about 4 minutes per side. Serve with yogurt and chutney.