Description
Crispy potato cakes mingle with a vibrant cranberry orange sauce – perfect party bites! A simple yet elegant appetizer.
Ingredients
Units
Scale
- 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