Potato Cakes and Cranberry Orange Sauce

Appetizer, Side Dish, Snack

At a Glance

  • Potato Type: Russet
  • Prep Method: Pan Fried
  • Cuisine: American
  • Yield: 8
  • Prep Time:
  • Ready Time:
  • Cook Time:

Recipe By:

Make beautiful bites of crispy spinach and potato cakes topped with a jewel-toned cranberry-orange sauce any time of the year.


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


For the Cranberry-Orange Chutney

  1. 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.
  2. Add cranberries, orange juice, balsamic vinegar, brown sugar, allspice, salt and pepper, and mix till everything is well combined.
  3. Cook uncovered for 10-12 minutes or till the mixture thickens.
  4. Remove from pan and add the zest of 1 orange. Let the chutney cool completely before serving.


For the cake

  1. In a bowl mix together mashed potatoes, chopped spinach, chopped carrot, parmesan cheese, flour, cayenne pepper, dried oregano, salt, and pepper.
  2. Mix till it all comes together as a dough.
  3. 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.
  4. 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.
  5. Cook for 2-3 minutes on each side, or till nicely golden brown in color.
  6. 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.

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