Sweet Potato Pattie with Grated Veg and Chutney

[Guest guest]

Someone wrote to tell me of an error on a sweet potato pattie recipe that I have

one my web site* - seems I neglected to say how much carrot and zucchini to use.

I'm glad she wrote so I could change it. Here is you copy.

When I got the book out to look it up, Bob say the picture and said " yhmmmmm... "

then he remembered we'd had these. They are both attractive and good. Time to

have them again! -pat

 

* http://home.earthlink.net/~kitpath/recipes/sweetpotpattie.htm.

 

 

* Exported from MasterCook *

 

Vegetable Patties with Spicy Tomato Chutney

 

Recipe By : Basic Flavorings: Chiles (1996) Clare Gordon-Smith

Serving Size : 4 Preparation Time :0:00

Categories : 1Chiles Vegetables

Kitpath Revu

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

---VEGETABLE PATTIES---

1 1/4 pounds sweet potatoes

7 ounces carrots

12 ounces zucchini

1 green Asian Chile or serrano

1 scallion

2 tablespoons plain yogurt

salt and black pepper

vegetable oil -- for frying

---SPICY TOMATO CHUTNEY---

4 tomatoes

1 red chile pepper -- (1 to 2)

2 tablespoons chopped fresh mint

1 tablespoon cider vinegar

1 pinch 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. ]

 

 

[The Kitchen Path http://home.earthlink.net/~kitpath 08/23/98(Sun);

Carrots and zucchini quantities corrected 3/99]

 

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NOTES : Thick cakes with lots of eye appeal: golden brown with strands of orange

carrot and green or yellow summer squash.

Nutr. Assoc. : 0 0 0 0 3782 0 0 0 0 0 0 32833 0 0 0

 

 

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