Note: I made several modifications to this recipe and it turned out great. Several people on the epicurious web site criticized this recipe for not holding together well. Some suggested adding an extra egg, using more potato, and adding a slice of crumbled bread. I did all three of those things and the patties held together perfectly. Also, they need to be cooked longer than 4 minutes per side.
Anyone who knows me knows I don't eat onions or cilantro. I did use onion flakes, but no cilantro. Also, I used a lot more spices than called for to make sure there was enough flavor. I did not use chutney, but did make a cucumber raita (yogurt and cucumber) to go on top. They were perfect.
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
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.
MAKES ABOUT 12. (Maybe mine were bigger than they should have been. I only made 10.)
Bon Appétit
September 1995
Geetha Subramanian: Troy, Michigan
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