1 ½ cups yellow corn kernels
1 medium carrot, grated
1 medium russet potato, grated
½ medium red onion, finely chopped
½ cup fresh spinach leaves, shredded
6 tbsp all-purpose flour
¼ cup peas
¼ cup finely chopped cilantro
1 jalapeño pepper, seeded & minced
2 tsp garlic, minced
1 tsp fresh ginger, minced
1tsp ground cumin
1 large egg, beaten to blend
1 tbsp (or as needed) vegetable oil
Plum or apricot chutney
Mix corn through cumin in a large bowl. Season with salt and pepper to taste.
Stir in well-beaten egg, and form this mixture into about 12 patties.
Place patties on a greased or non-stick baking sheet and refrigerate for about 1 hour until firm.
Heat 1-2 tbsp olive oil in a heavy large nonstick skillet over medium heat.
Cook patties a few at a time until golden (about 4-6 minutes per side), adding oil as necessary to prevent burning.
Pile beautifully onto a colorful plate and serve with yogurt and chutney.