Recipe - Potato Tikki With Almond-Cilantro Chutney

4 lg Potatoes
One fourth cup Almonds, chopped
One fourth cup Red bell pepper, minced
2 Jalapeno peppers, seeded &
minced
One half tablespoon Lime juice
2 tablespoon Cilantro, minced
1 One half tablespoon Arrowroot
Salt & pepper
Olive oil for frying
1 cup Romaine lettuce, shredded

ALMONDCILANTRO CHUTNEY
One fourth cup Almonds, chopped
3 tablespoon Cilantro, chopped
Three fourths cup Soy yogurt
Salt
Hot paprika

Boil potatoes until fork tender. Cool slightly, peel & force through a
coarse sieve to produce smooth mashed potatoes. Add almonds, bell pepper,
jalapeno pepper, lime juice, cilantro & arrowroot. Season with salt &
pepper & mix well. Rub a film of oil on your hand. divide mixture into 8
portions & flatten into smooth patties, 1/2" thick. Brush a seasoned
skillet with a film of oil. Place over low heat & when hot, slip in the
patties. Fry slowly for 10 to 15 minutes per side, or until a crisp crust
forms. CHUTNEY: In a food processor, process nuts until they are powdered.
Add rest of ingredients & process until smooth & green. Serve patties over
shredded lettuce with a bowl of chutney.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini