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Vegetarian Potato Cakes with Cranberry Orange Chutney
Vegetarian Potato Cakes topped with Cranberry Orange Chutney makes a delicious Holiday appetizer!
Prep Time
20
minutes
mins
Cook Time
30
minutes
mins
Total Time
50
minutes
mins
Course:
Appetizer, Side Dish
Cuisine:
Indian Street Food
Servings:
8
potato cakes
Author:
Manali Singh
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
+ 2 tablespoons cup brown sugar
¾
teaspoon
all spice
salt
to taste
pepper
to taste
1
orange zest
Potato Cakes
2
medium 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
to taste
pepper
to taste
½
teaspoon
cayenne pepper
1
teaspoon
dried oregano
1
cup
panko breadcrumbs
4
tablespoons
oil
Instructions
For the 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.
For the cake
In a bowl mix together mashed potatoes, chopped spinach, chopped carrot, parmesan cheese, flour, cayenne pepper, dried oregan0, salt and pepper.
Mix till it all comes together as a dough.
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.
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:
224
kcal
|
Carbohydrates:
25
g
|
Protein:
5
g
|
Fat:
11
g
|
Saturated Fat:
1
g
|
Cholesterol:
5
mg
|
Sodium:
164
mg
|
Potassium:
361
mg
|
Fiber:
4
g
|
Sugar:
5
g
|
Vitamin A:
1015
IU
|
Vitamin C:
23.3
mg
|
Calcium:
119
mg
|
Iron:
2.7
mg