Dec 23, 2015, Updated Sep 02, 2022 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!
Last few days of my trip remaining and I have mixed emotions about it. I am really sad leaving my friends and family behind, goodbyes are always so hard sigh. However I am also excited to get back to my kitchen. I really missed it all these days and can’t wait to start cooking and baking again. I think I needed this break because October and November were totally crazy for me so this was a good break and I didn’t cook anything for almost a month! So now I am all relaxed and recharged for the new year.
I have been eating so much here, everyone is always trying to feed you something and you can’t say no. Yes that’s how you roll in Delhi. I guess I should put “weight loss” as my no.1 new years resolution now! I have been eating so much of the Indian street food and well that’s obvious because that’s what I miss most in the US. If you are familiar with Indian street food then you would know that a lot of it has to do with potatoes. I love the crispy aloo tikki, the pav bhaji, samosa etc. etc. and all these things have one thing in common – yes potatoes! I think potatoes are one thing which are loved universally in this world and that’s why they are always present on your Holiday table as well.
So much that we can do with potatoes so why bring the boring old mashed potatoes or roasted potatoes to your Holiday table? Well if you want to do something fun and interesting with potatoes this holiday season then I have got just the perfect recipe for you today. Wow your guests at your Holiday party by serving them these Vegetarian Potato Cakes topped with Cranberry Orange Chutney. These come together quickly and taste amazing!
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! I hope you guys try this recipe because it’s absolutely amazing! I wish all of you Happy Holidays & Merry Christmas! ?? Method 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.
In a bowl mix together mashed potatoes, chopped spinach, chopped carrot, parmesan cheese, and flour. , Also Add 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. Arrange the potato cakes on your serving plate/tray. Place around 1 teaspoon of cranberry orange chutney on top of each cake. Serve immediately.
- The cranberry orange chutney can be made well in advance and store in the refrigerator. Vegetarian Potato Cakes with Cranberry Orange Chutney
title: “Vegetarian Potato Cakes With Cranberry Orange Chutney " ShowToc: true date: “2024-10-26” author: “Jessica Cardenas”
Dec 23, 2015, Updated Sep 02, 2022 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!
Last few days of my trip remaining and I have mixed emotions about it. I am really sad leaving my friends and family behind, goodbyes are always so hard sigh. However I am also excited to get back to my kitchen. I really missed it all these days and can’t wait to start cooking and baking again. I think I needed this break because October and November were totally crazy for me so this was a good break and I didn’t cook anything for almost a month! So now I am all relaxed and recharged for the new year.
I have been eating so much here, everyone is always trying to feed you something and you can’t say no. Yes that’s how you roll in Delhi. I guess I should put “weight loss” as my no.1 new years resolution now! I have been eating so much of the Indian street food and well that’s obvious because that’s what I miss most in the US. If you are familiar with Indian street food then you would know that a lot of it has to do with potatoes. I love the crispy aloo tikki, the pav bhaji, samosa etc. etc. and all these things have one thing in common – yes potatoes! I think potatoes are one thing which are loved universally in this world and that’s why they are always present on your Holiday table as well.
So much that we can do with potatoes so why bring the boring old mashed potatoes or roasted potatoes to your Holiday table? Well if you want to do something fun and interesting with potatoes this holiday season then I have got just the perfect recipe for you today. Wow your guests at your Holiday party by serving them these Vegetarian Potato Cakes topped with Cranberry Orange Chutney. These come together quickly and taste amazing!
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! I hope you guys try this recipe because it’s absolutely amazing! I wish all of you Happy Holidays & Merry Christmas! ?? Method 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.
In a bowl mix together mashed potatoes, chopped spinach, chopped carrot, parmesan cheese, and flour. , Also Add 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. Arrange the potato cakes on your serving plate/tray. Place around 1 teaspoon of cranberry orange chutney on top of each cake. Serve immediately.
- The cranberry orange chutney can be made well in advance and store in the refrigerator. Vegetarian Potato Cakes with Cranberry Orange Chutney
