Categories: vegetables

Ingredients

• 1 egg, beaten
• 1 fresh jalapeno pepper, seeded (if desired) and finely chopped
• 2 cloves garlic, minced
• 1 tsp. ground cumin
• 1/2 tsp. ground ginger
• 1/8 tsp. salt
• 1 large sweet potato, peeled and coarsely shredded (1 3/4 cups)
• 1 cup frozen whole kernel corn, thawed
• 1/2 cup fine dry bread crumbs or cornflake crumbs
• 1/2 cup sliced green onions
• 1/4 cup snipped fresh cilantro
• 2 tsp. olive oil
• 1/3 cup mango chutney
• 3/4 cup plain fat-free yogurt

Directions

1. Combine egg, jalapeno pepper, garlic, cumin, ginger, and salt in a large bowl.
2. if necessary, place shredded sweet potato on several layers of clean, white paper towels, firmly pressing to remove excess moisture. Add sweet potato, corn, bread crumbs, spinach, green onions, and cilantro to egg mixture; mix well. Shape into twelve 2-inch patties.
3. heat oil in a 12-inch nonstick skillet over medium heat. Cook patties in hot oil about 6 to 8 minutes or until brown, turning once. Serve with chutney and yogurt.

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