Vegetable Patties

This recipe is from Easy Indian Cookbook by Manju Malhi

2/3 cup peeled and chopped baking or Idaho potatoes
2/3 cup diced carrots
2/3 cup shelled peas, thawed if frozen
2 green chilies, finely chopped
1 teaspoon freshly squeezed lemon juice
1/2 teaspoon salt
2 tablespoons rice flour
about 2 tablespoons vegetable oil

Boil potatoes until very tender, then drain well. In another pan boil the carrots and peas until tender and then drain well.

Mash the potatoes, carrots and peas. Put them in a bowl with the chilies, lemon juice and salt and mix until fairly smooth.

Put the rice flour on a plate. Wet your hands slightly and roll the mashed potato mixture into 8 balls of equal size, then flatten them to about 1 1/4 inches thick. Coat them in the rice flour.

Heat the oil in a large skillet over medium heat. Add as many vegetable patties as will fit and fry them about 4 minutes, turning over once, until golden brown and crisp on both sides. Remove the patties from the pan, drain well on paper towels, and keep them warm in the oven set on low. They can be fried in advance and reheated in an oven set at 350 degrees for 10 minutes before serving.

My Notes: These are good without the chilies and lemon juice, were easy to make and my mom and I like them. I used more than 2 tablespoons of rice flour.