Mashed Potato Cakes with Cranberry Chutney

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I loooooove these potato pancakes. They are going to be PERFECT, absolutely PERFECT for your leftovers after Thanksgiving. I really, truly believe you are going to love them too.

When you are making these lovelies, please do not smash them down too much in the pan. Let them be like a pancake, soft, fluffy, and enough height to truly savor them.

Recipe adapted from An Edible Mosaic

Mashed Potato Cakes with Cranberry Chutney

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Mashed Potato Cakes with Cranberry Chutney

Fluffy potato pancakes and a delicious cranberry chutney make for an amazing little dish that the whole family can enjoy.

Ingredients

  • Recipe Adapted from An Edible Mosaic
  • Mashed Potato Cakes
  • 1 cup leftover mashed potatoes
  • 1 teaspoon butter, unsalted
  • 2 cloves garlic, minced
  • 3 oz Neufchatel cheese, room temperature
  • 2 Tablespoons Parmesan Cheese
  • 1 large egg white
  • 2 Tablespoons minced fresh parsley
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 Tablespoons all-purpose flour
  • Olive Oil
  • Butter
  • Cranberry Chutney
  • 1 Cup cranberry sauce (I used my homemade)
  • 1/4-1/3 cup Orange Juice
  • 1/4 Teaspoon Ground ginger
  • 1/2 Teaspoon Ground Mustard, dry

Instructions

    Potato Cakes
  1. Melt the butter in a small saucepan over low heat; add the garlic and cook 1-2 minutes, until garlic is fragrant. Set aside.
  2. In a medium bowl, mix together cooked garlic, cheeses, egg white, parsley, salt, and pepper; use a wooden spoon to stir in potatoes, then flour, being careful not to over-mix (the dough will be very sticky). Let this mixture rest a few minutes.
  3. Coat the bottom of a large skillet with olive oil and a little butter. (You could just do olive oil, but I love the flavor that butter adds) Heat over medium heat. Once the oil is hot, scoop out the dough into the oil (I used my ice cream scoop and then flattened the potatoes into even pancake circles.) Cook the cakes in batches so that you don’t overcrowd the pan.
  4. Cook until golden brown on both sides, flipping once (the easiest way to flip them is using 2 oiled metal spatulas – one to flip and one to guide the cakes). Once cooked, transfer the cakes to a paper towel-lined plate to drain any excess oil.
  5. Serve hot, warm, or room temperature with Cranberry Chutney. (The original recipe made a raspberry one. It looked delicious)
  6. Chutney
  7. Mix everything in a saucepan over medium heat. Turn down to low and simmer for 10 min, adjusting spices as needed.
http://www.ohsweetbasil.com/2011/09/mashed-potato-cakes-with-cranberry.html