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