Appetizer Snack

Potato Cakes and Cranberry Orange Sauce

  • Ready Time: 50min
    No Reviews
  • Prep Time: 20min
    Cook Time: 30min
  • Potato Type: Russet
    Cuisine: American
  • Serves: 8
    Prep Method: Pan Fried
Share on Print

Description

Recipe by: Manali Singh

Make beautiful party bites of crispy spinach and potato cakes topped with a jewel-toned cranberry orange sauce.

Ingredients

Cranberry Orange Chutney

  • 12 oz pack of fresh cranberries
  • 1 Tablespoon canola oil
  • 1.5 teaspoon finely chopped ginger
  • 1 small onion, finely chopped
  • ¼ cup balsamic vinegar
  • ½ cup orange juice
  • ½ cup + 2 tablespoons brown sugar
  • ¾ teaspoon all spice
  • Salt & pepper, to taste
  • Zest of 1 orange

Potato Cakes

  • 2 medium russet potatoes, boiled [around 1.5 cups mashed potatoes]
  • ½ cup chopped spinach
  • ¼ cup carrot
  • ½ cup grated parmesan cheese
  • ¼ cup all purpose flour
  • Salt & pepper, to taste
  • ½ teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 cup panko bread crumbs
  • 4 tablespoons oil

Preparation
Prep Time: 20min | Cook Time: 30min

For the Cranberry Orange Chutney

  1. Heat oil in a pan on medium heat. Once oil is hot, add onion and ginger and cook for 2-3 minutes or till the onion is soft and cooked.
  2. Add cranberries, orange juice, balsamic vinegar, brown sugar, all spice, salt and pepper and mix till everything is well combined.
  3. Cook uncovered for 10-12 minutes or till the mixture thickens.
  4. Remove from pan and add zest of 1 orange. Let the chutney cool completely before serving

For the Cake

  1. In a bowl mix together mashed potatoes, chopped spinach, chopped carrot, parmesan cheese, flour, cayenne pepper, dried oregan0, salt and pepper.
  2. Mix till it all comes together as a dough.
  3. Make 8 equal sized cakes from the dough. I used an ice cream scoop to make equal sized cakes. Place panko bread crumbs on a plate and set aside.
  4. Heat oil in a pan on medium heat. Once oil is hot, roll the cakes into Panko bread crumbs and then put them in to the hot oil.
  5. Cook for 2-3 minutes on each side, or till nicely golden brown in color.
  6. Remove from pan and drain on a kitchen towel.

To Serve

  1. Arrange the potato cakes on your serving plate/tray. Place around 1 teaspoon of cranberry orange chutney on top of each cake. Serve immediately.

Nutrition

Calories290
Fat10g
Sodium180mg
Cholesterol5
Carbohydrates46g
Fiber4g
Protein4g
Sugars21g

Reviews

Be the first to review this recipe by clicking the button below

Review This Recipe

Enter your name. This will be displayed when your review is posted.

Rate this recipe on a scale of 1 to 5.

If you have actually cooked this recipe please check the box.

Potatoes USA Disclaimer

Please Note: You have clicked on a link to a website maintained by a third party and are about to leave the Potatoes USA website. The external link should not be considered an endorsement by Potatoes USA of the third party website or the company or organization that owns it, and Potatoes USA is not responsible for the accuracy or nature of the content of the linked website.

Click ‘OK’ to continue, or ‘Cancel’ to return to PotatoGoodness.com.

OKCancel