Vegetable and Soy Patties

¼ cup soy granules

12 oz all-purpose potatoes (about 3)

1 cup diced green beans

1 cup diced peeled carrots

½ cup frozen peas, thawed

3 tbsp cilantro, chopped

2 tsp minced peeled gingerroot

2 tsp minced green chilies, preferably serranos

1½ tsp salt or to taste

1 tsp coriander powder

½ tsp cumin powder

½ tsp cayenne pepper

½ tsp garam masala

2 tbsp lime or lemon juice

¼ cup dry bread crumbs

6 tbsp oil

In a bowl, soak soy granules in 1 cup (250mL) water at room temperature for 30 minutes.  Drain thoroughly.   In a saucepan of boiling water, cook whole potatoes until tender, 20 to 25 minutes.  Drain.  When cool enough to handle but sill warm, peel and mash. 

In a separate saucepan, combine beans, carrots and 1 cup (250mL) water.  Bring to a boil over high heat.  Reduce heat to low, cover and cook until vegetables are tender and water is absorbed, 8 to 10 minutes.  Add peas and mash together.

In a bowl, mix together soy granules, potato, vegetable mixture, cilantro, ginger, chiles, salt, coriander, cumin, cayenne, garam masala and lime juice.  Mix well using hands. 

Divide mixture into 12 portions.  Form each into a disk ½ inch (1 cm)  thick.  Place on a work surface and shape disk into a pear shape.  Coat each in bread crumbs. 

In a skillet, heat ¼ cup (50mL) oil, adding more as required, over medium heat.  Fry patties, in 2 batches, without crowding, until browned on both sides, 2 to 3 minutes per side.  Serve hot with a chutney of your choice.