Scrub 1 1/2 pound potatoes and scrape 1/2 pound of carrots. Boil together until tender. When cooked, peel potatoes and mash with carrots. Add 3 tablespoons flour, 1 teaspoon chutney, and chopped parsley. Shape into cutlets and pan fry on both sides until brown in a very little fat. Save your water from the cooked vegetables for use in soup or stew!
