Ingredients
- 1 1/4 cups fresh corn kernels or frozen, thawed
- 1 medium carrot, grated
- 1 medium russet potato, peeled, grated
- 1/2 medium onion, finely chopped
- 1/2 cup shredded fresh spinach leaves
- 6 tablespoons all purpose flour
- 1/4 cup frozen peas, thawed
- 1/4 cup finely chopped fresh cilantro
- 1 jalapeño chili, seeded, minced
- 2 teaspoons minced garlic
- 1 teaspoon minced fresh ginger
- 1 teaspoon ground cumin
- 1 large egg, beaten to blend
- 1 tablespoon (or more) vegetable oil
- Plain yogurt
- Purchased Major Grey chutney
Directions
- 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.
