Potato Cakes and Cranberry Orange Sauce
Servings: 8
Make beautiful party bites of crispy spinach and potato cakes topped with a jewel-toned cranberry orange sauce.
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Ingredients
Cranberry Orange Chutney
- 12 oz pack of fresh cranberries
- 1 Tablespoon canola oil
- 1 1/2 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 (1.5 cups mashed potatoes)
- 1/2 cup spinach chopped
- 1/4 cup carrot chopped
- 1/2 cup parmesan cheese grated
- 1/4 cup all purpose flour
- Salt & Pepper to taste
- 1/2 tsp cayenne pepper
- 1 tsp dried oregano
- 1 cup panko bread crumbs
- 4 Tbls 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 oregano, 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.
