4 lg Potatoes
1/4 c  Almonds, chopped
1/4 c  Red bell pepper, minced
2    Jalapeno peppers, seeded &
-- minced
1/2 tb Lime juice
2 tb Cilantro, minced
1 1/2 tb Arrowroot
Salt & pepper
Olive oil for frying
1 c  Romaine lettuce, shredded

-ALMOND-CILANTRO CHUTNEY-
1/4 c Almonds, chopped
3 tb Cilantro, chopped
3/4 c Soy yogurt
Salt
Hot paprika

Boil potatoes until fork tender. Cool slightly, peel & force through a
coarse sieve to produce smooth mashed potatoes. Add almonds, bell pepper,
jalapeno pepper, lime juice, cilantro & arrowroot. Season with salt &
pepper & mix well. Rub a film of oil on your hand. divide mixture into 8
portions & flatten into smooth patties, 1/2″ thick. Brush a seasoned
skillet with a film of oil. Place over low heat & when hot, slip in the
patties. Fry slowly for 10 to 15 minutes per side, or until a crisp crust
forms. CHUTNEY: In a food processor, process nuts until they are powdered.
Add rest of ingredients & process until smooth & green. Serve patties over
shredded lettuce with a bowl of chutney.