Mashed Potato Cakes with Cranberry Chutney

 

 

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I loooooove these Mashed Potato Cakes with Cranberry Chutney. 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

 

What is Chutney?

Chutney is a sauce made with fruits or vegetables that includes vinegar, spices, and sugar

Chutney originated in India.

 

How Long Will Mashed Potatoes Keep?

Mashed potatoes will keep for up to 5 days.

Mashed potatoes should be stored in an airtight container in the refrigerator.

 

Is Neufchatel Cheese The Same As Cream Cheese?

Neufchatel cheese contains less fat and more moisture than cream cheese.

Neufchatel cheese is slightly softer and lighter in flavor than cream cheese, but makes minimal difference in flavor or texture in most recipes.

 

 

Mashed Potato Cakes with Cranberry Chutney

Mashed Potato Cakes with Cranberry Chutney
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Mashed Potato Cakes with Cranberry Chutney

Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Over 300 Christmas Recipes and Ideas to Bring the Christmas Spirit
Servings: 1 recipe
Calories: 1179kcal
Author: Sweet Basil

Ingredients

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

  • Melt the butter in a small saucepan over low heat; add the garlic and cook 1-2 minutes, until garlic is fragrant.
  • Set aside.
  • 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.
  • 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.
  • 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.
  • Serve hot, warm, or room temperature with Cranberry Chutney.
  • (The original recipe made a raspberry one. It looked delicious)

Chutney

  • Mix everything in a saucepan over medium heat.
  • Turn down to low and simmer for 10 min, adjusting spices as needed.

Nutrition

Serving: 1g | Calories: 1179kcal | Carbohydrates: 197.7g | Protein: 31.1g | Cholesterol: 75.5mg | Fiber: 8g | Sugar: 118g
Tried this recipe?Mention @OhSweetBasil or tag #OhSweetBasil!

 

 

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Carrian Cheney

Lover of all things beautiful, good and delicious. Wife, mother, friend, foodie.

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30 comments on “Mashed Potato Cakes with Cranberry Chutney”

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  20. Thank you for sharing this recipe. Its the best EVER!!!!!

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  22. i’m def going to try this!! xox

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  24. I love what you’ve done with this recipe! I favorited it and am including it in my lineup of what I’m doing with thanksgiving leftovers this year. Thanks for posting!!

  25. What a fab way to use leftovers!

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  27. These look delicious! I have a thing for “cakes” you know– hehe! I will definitely be trying these!