Potato Cakes and Cranberry Orange Sauce

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Potato Cakes and Cranberry Orange Sauce

Potatoes USA
Make beautiful party bites of crispy spinach and russet potato cakes topped with a jewel-toned cranberry orange sauce.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 30 minutes
Course Appetizer, fall, Snack
Servings 8
Calories 290 kcal

Ingredients
 

Cranberry Orange Chutney

  • 12 Ounce Pack of fresh cranberries
  • 1 Tablespoon Canola oil
  • 1 ½ Teaspoons Ginger finely chopped
  • 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
  • 1 Orange zest

Potato Cakes

  • 2 Medium Alsum russet potatoes boiled (about 1 ½ cups mashed potatoes)
  • ½ Cup Spinach chopped
  • ¼ Cup Carrot
  • ½ Cup Parmesan cheese grated
  • ¼ Cup All purpose flour
  • Salt & pepper to taste
  • ½ Teaspoon Cayenne pepper
  • 1 Teaspoon Oregano dried
  • 1 Cup Panko bread crumbs
  • 4 Tablespoons Oil

Instructions

Cranberry Orange Chutney

  • 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.
  • Add cranberries, orange juice, balsamic vinegar, brown sugar, all spice, salt and pepper and mix till everything is well combined.
  • Cook uncovered for 10-12 minutes or till the mixture thickens
  • Remove from pan and add zest of 1 orange. Let the chutney cool completely before serving.

Potato Cakes

  • In a bowl, mix together mashed potatoes, chopped spinach, chopped carrots, parmesan cheese, flour, cayenne pepper, dried oregano, salt, and pepper.
  • Mix till ingredients come together as a dough.
  • Make 8 equal sized cakes from the dough. Use an ice cream scoop to make equal sized cakes. Place panko bread crumbs on a plate and set aside.
  • 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.
  • Cook for 2-3 minutes on each side, or till nicely golden brown in color.
  • Remove from pan and drain on a kitchen towel.

To Serve

  • 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

Calories: 290kcalCarbohydrates: 46gProtein: 4gFat: 10gCholesterol: 5mgSodium: 180mgFiber: 4g