adapted from washingtonpost.com • Makes 12 3-inch patties
2 cups frozen corn, thawed
1 medium carrot, peeled, shredded
1 1/2 cups frozen hash brown potatoes, thawed
1/2 cup onion, chopped fine
1/2 cup frozen peas, thawed
tablespoons chopped cilantro
1 jalapeño, seeded and minced
1 clove garlic, minced
1 heaping teaspoon fresh grated ginger
1 1/4 teaspoons ground cumin
Salt and freshly ground black pepper
1/4 cup flour
1 large egg, beaten
- In a large bowl, toss all the vegetables and seasonings together. Add the flour and toss to coat. Add the beaten egg and toss again until well coated.
- Heat oil in a heavy skillet over medium heat. Drop 1/3-cup portions of the mixture into the skillet and flatten into 3-inch rounds. Cook until golden, about 4 minutes per side. Repeat with remaining mix. Drain on paper towels and keep warm. Serve warm with minted yogurt or chutney.