Ingredients:
2 large potatoes
¼ cup chopped almonds, slightly toasted
¼ cup minced sweet red pepper
1-2 jalapenos, seeded and minced
½ tablespoon fresh lime juice
2 tablespoons fresh minced cilantro
1½ tablespoons arrowroot
Freshly ground pepper
Sea salt
Olive oil for pan frying
1 cup finely shredded romaine lettuce
Almond-Cilantro chutney
Directions:
1. Boil the potatoes in their skins until fork-tender. Cool slightly , peel, and force through a potato ricer or a coarse sieve to produce smooth mashed potatoes. Add almonds, pepper, chili, lime juice, cilantro, and arrowroot; season with salt and pepper and mix well. Rub a film of oil on your hands. Divide the mixture into eight portions (or 4) and flatten into smooth patties ½-inch thick.
2. Brush a seasoned cast-iron or skillet with a film of olive oil. Place on low heat, and when hot, slip on the patties. Pan-fry slowly for 10-15 minutes on each side, or until a crisp crust forms.
3. For a first course, distribute lettuce on all four plates. Top with the patties and pour a little chutney on the patties and the greens. For an appetizer, place a bowl of chutney on a serving dish and surround with the patties.
Serves 4 for first course, 8 for appetizer