Potato Tikki with Almond-Cilantro Chutney

4 lg Potatoes

1/4 c Almonds, chopped

1/4 c Red bell pepper, minced

2 ea 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.