Side Pannel
Vegetable Patties with Spicy Tomato Chutney
Vegetable Patties with Spicy Tomato Chutney
- Recipe Submitted by ADMIN on 09/26/2007
Category: Vegetables
Ingredients List
- -----------------------------VEGETABLE PATTIES-----------------------------
- 1 1/4 lb Sweet potatoes
- 7 oz Carrots
- 12 oz Zucchini
- 1 Green Asian Chile or serrano
- 1 Scallion
- 2 tb Plain yogurt
- Salt and black pepper
- Vegetable oil; for frying
Directions
SPICY TOMATO CHUTNEY
4 Tomatoes
1 Red chile pepper; (1 to 2)
2 tb Chopped fresh mint
1 tb Cider vinegar
1 pn Sea salt
To make the chutney, roughly chop the tomatoes, finely chop the chiles,
then mix with the mint, vinegar and salt. Set aside until ready to serve.
To make the patties, first boil and mash the sweet potatoes. Trim and grate
the zucchini, sprinkle with salt, and set aside for 30 minutes to draw out
some of the juices. Drain and pat dry. Grate the carrots, seed and chop the
Chile and slice the scallion. Mix all the vegetables in a bowl, together
with the yogurt, salt, and pepper.
With floured hands, shape the mixture into 8 patties. Heat a shallow layer
of oil in a skillet and saute the patties for 4 minutes on both sides until
golden light. Serve immediately with the spicy tomato chutney. Serves 4.
[Per serving approximately 174 cals, 1.2 g fat, (6%) plus oil retained from
frying. ]
4 Tomatoes
1 Red chile pepper; (1 to 2)
2 tb Chopped fresh mint
1 tb Cider vinegar
1 pn Sea salt
To make the chutney, roughly chop the tomatoes, finely chop the chiles,
then mix with the mint, vinegar and salt. Set aside until ready to serve.
To make the patties, first boil and mash the sweet potatoes. Trim and grate
the zucchini, sprinkle with salt, and set aside for 30 minutes to draw out
some of the juices. Drain and pat dry. Grate the carrots, seed and chop the
Chile and slice the scallion. Mix all the vegetables in a bowl, together
with the yogurt, salt, and pepper.
With floured hands, shape the mixture into 8 patties. Heat a shallow layer
of oil in a skillet and saute the patties for 4 minutes on both sides until
golden light. Serve immediately with the spicy tomato chutney. Serves 4.
[Per serving approximately 174 cals, 1.2 g fat, (6%) plus oil retained from
frying. ]
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