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Potato Cakes and Cranberry Orange Sauce

Make beautiful party bites of crispy spinach and potato cakes topped with a jewel-toned cranberry orange sauce.

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Potato Type: Russet
Prep Method: Pan Fried



Prep Time

20 Mins

Cook Time

30 Mins


Serves 8


Make beautiful party bites of crispy spinach and potato cakes topped with a jewel-toned cranberry orange sauce.



Cranberry Orange Chutney

  • 12 oz pack of Fresh Cranberries
  • 1 Tablespoon Canola Oil
  • 1-½ teaspoon Ginger, finely chopped
  • 1 Small Onion, finely chopped
  • ¼ cup Balsamic Vinegar
  • ½ cup OrangeJuice
  • ½ cup + 2 tablespoons Brown Sugar
  • ¾ teaspoon Allspice
  • Salt & pepper, to taste
  • Zest of 1 Orange

Potato Cakes

  • 2 Medium Russet Potatoes, boiled (around 1.5 cups mashed potatoes)
  • ½ cup Spinach, chopped
  • ¼ cup Carrot
  • ½ cup Parmesan Cheese, grated
  • ¼ cup All Purpose Flour
  • Salt & Pepper, to taste
  • ½ teaspoon Cayenne Pepper
  • 1 teaspoon Dried Oregano
  • 1 cup Panko Bread Crumbs
  • 4 Tablespoons Oil


For the Cranberry Orange Chutney

  1. 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.
  2. Add cranberries, orange juice, balsamic vinegar, brown sugar, allspice, salt and pepper and mix till everything is well combined.
  3. Cook uncovered for 10-12 minutes or till the mixture thickens.
  4. Remove from pan and add zest of 1 orange. Let the chutney cool completely before serving.

For the Cake

  1. In a bowl mix together mashed potatoes, chopped spinach, chopped carrot, parmesan cheese, flour, cayenne pepper, dried oregano, salt and pepper.
  2. Mix till it all comes together as a dough.
  3. 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.
  4. 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.
  5. Cook for 2-3 minutes on each side, or till nicely golden brown in color.
  6. Remove from pan and drain on a kitchen towel.

To Serve

  1. Arrange the potato cakes on your serving plate/tray. Place around 1 teaspoon of cranberry orange chutney on top of each cake. Serve immediately.


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Nutrition Facts Per Serving















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