Recipe- Delicious Vegetarian Potato Cakes

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 Chutney

12 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 Cakes

2 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.