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 non-
stick 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.
Originally Submitted
4/30/2012
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