This holiday season ditch the same old traditional potato recipes and try these Vegetarian Potato Cakes. Served with Cranberry Orange Chutney they make a delightful appetizer for Holiday entertaining.These vegetarian 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!
Ingredients
Cranberry Orange Chutney12 oz pack of fresh cranberries
1 tablespoon canola oil
1.5 teaspoon finely chopped ginger
1 small onion finely chopped
1/4 cup balsamic vinegar
1/2 cup orange juice
1/2 + 2 tablespoons cup brown sugar
3/4 teaspoon all spice
salt to taste
pepper to taste
1 orange zest
Potato Cakes2 medium potatoes boiled [around 1.5 cups mashed potatoes]
1/2 cup chopped spinach
1/4 cup carrot
1/2 cup grated parmesan cheese
1/4 cup all purpose flour
salt to taste
pepper to taste
1/2 teaspoon cayenne pepper
1 teaspoon dried oregano
1 cup panko breadcrumbs
4 tablespoons oil
Method
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 oregan0, 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.