PARTNER POST: Reinvent classic potato dishes to create a new holiday tradition. This year, forget the tried and true recipes and show off your cooking skills with a twist on an old favorite.
Make a beautiful party bites of crispy spinach and potato cakes topped with a jewel-toned cranberry orange sauce.
By Manali Singh
This holiday season ditch traditional potato recipes and try these vegetarian potato cakes served with a cranberry orange chutney. They make a delightful appetizer.
If you are familiar with Indian street food then you would know that a lot of it has to do with potatoes. I love the crispy aloo tikki, the pav bhaji, samosa etc. etc. and all these things have one thing in common – yes potatoes! I think potatoes are one thing which are loved universally in this world and that’s why they are always present on your holiday table as well.
Why bring the boring old mashed potatoes or roasted potatoes to your gathering? If you want to do something fun and interesting with potatoes this holiday season then I have the perfect recipe for you. Wow your guests at a party by serving these potato cakes topped with cranberry orange sauce. They come together quickly and taste amazing!
The potato cakes require minimal prep work. You just need to boil the potatoes and then add in everything together and form a dough. And then dip the cake in panko bread crumbs and cook them till they turn golden brown in color. I love using panko bread crumbs because it provides such a nice texture and crunch however you can use regular bread crumbs too. I absolutely love cranberry and orange together and this chutney was just meant to be put of top of these potato cakes!
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Potato Cakes and Cranberry Orange Sauce
- Total Time: 40 minutes
- Yield: Serves 8
- Diet: Omnivore
Description
Crispy potato cakes mingle with a vibrant cranberry orange sauce – perfect party bites! A simple yet elegant appetizer.
Ingredients
- 12 oz (340 g) pack of fresh cranberries
- 1 tbsp canola oil
- 1.5 tsp finely chopped ginger
- 1 small onion (finely chopped)
- 1/4 cup balsamic vinegar
- 1/2 cup orange juice
- 2 tbsp (30 g) brown sugar
- 1/4 tsp all spice
- Salt
- Pepper
- zest of 1 orange
- 2 medium potatoes (boiled [around 1.5 cups mashed potatoes])
- 1/2 cup chopped spinach
- 1/8 cup carrot
- 1/2 cup grated parmesan cheese
- 1/4 cup all purpose flour
- Salt
- Pepper
- 1/4 tsp cayenne pepper
- 1 tsp dried oregano
- 1 cups (237 ml) panko bread crumbs
- 4 tbsp (60 ml) oil
Instructions
- For the Cranberry Orange Chutney
- Heat oil in a pan on medium heat. Once hot, add onion and ginger; cook for 2–3 minutes, or until the onion is soft.
- Add cranberries, orange juice, balsamic vinegar, brown sugar, allspice, salt, and pepper; mix well.
- Cook uncovered for 10–12 minutes, or until the mixture thickens.
- Remove from pan, add the zest of 1 orange, and 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 until a dough forms.
- Make 8 equal-sized cakes from the dough.
- Place panko bread crumbs on a plate.
- Heat oil in a pan on medium heat. Once hot, roll the cakes in panko bread crumbs and add them to the hot oil.
- Cook for 2–3 minutes on each side, or until nicely golden brown.
- Remove from pan and drain on a kitchen towel.
- To serve
- Arrange the potato cakes on a serving plate. Place about 1 teaspoon of cranberry orange chutney on top of each cake. Serve immediately.
Notes
- For extra crispy potato cakes, ensure the mashed potatoes are well-drained before mixing with other ingredients.
- If you don’t have panko breadcrumbs, you can substitute with regular breadcrumbs or crushed crackers for a slightly different texture.
- Store leftover cranberry sauce in an airtight container in the refrigerator for up to a week. Potato cakes are best served fresh.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 cake
- Calories: 250
- Sugar: 15
- Sodium: 200
- Fat: 15
- Saturated Fat: 5
- Unsaturated Fat: 8
- Carbohydrates: 30
- Fiber: 4
- Protein: 5
- Cholesterol: 10
Frequently Asked Questions
Can I use leftover mashed potatoes for the potato cakes?
Yes, leftover mashed potatoes work well. Make sure they are not too wet or overly seasoned, as both will affect the texture and flavor of the finished cakes.
How do I keep potato cakes from falling apart in the pan?
Chill the formed cakes for at least 20 minutes before frying. This firms them up and reduces the chance of them breaking when flipped. A well-heated pan also helps.
Can I make the cranberry orange chutney in advance?
Yes, the chutney keeps for up to 2 weeks in the fridge. The flavor actually improves after a day as the balsamic and spices meld together.
Can I use dried cranberries instead of fresh for the chutney?
Fresh or frozen cranberries are needed for this chutney since dried cranberries are already sweet and do not break down the same way. If using frozen, thaw first.
