Indian Vegetable Patties

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 jalapeno 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

Instructions

1. Mix first 12 ingredients in large bowl to blend.
2. Season to taste with salt and pepper.
3. Stir in egg.
4. Form 3 tablespoons of mixture into 3-inch-diameter patty.
5. Place on large baking sheet.
6. Repeat with remaining mixture.
7. Refrigerate until firm, about 1 hour.
8. Heat 1 tablespoon oil in heavy large nonstick skillet over medium heat.
9. Cook vegetable patties in batches until golden, adding more oil as necessary, about 4 minutes per side.
10. Serve with yogurt and chutney.