At a Glance
- Potato Type: Russet
- Prep Method: Pan Fried
- Cuisine: American
- Yield: 8
- Prep Time:
- Ready Time:
- Cook Time:
Recipe By: Manali Singh
Make beautiful bites of crispy spinach and potato cakes topped with a jewel-toned cranberry-orange sauce any time of the year.
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 allspice
- salt & pepper, to taste
- zest of 1 orange
Potato Cakes
- 2 medium Side Delights® Russet 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 & pepper, to taste
- ½ teaspoon cayenne pepper
- 1 teaspoon dried oregano
- 1 cup panko bread crumbs
- 4 tablespoons oil
Preparation
For the Cranberry-Orange Chutney
- Heat oil in a pan on medium heat. Once the 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, allspice, 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 the 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 the oil is hot, roll the cakes into Panko bread crumbs and then put them into 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.
