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Garlic-y Mashed Potato Cakes with Raspberry Ginger Mustard Chutney

(Yield: about 16 cakes)

1 c leftover mashed potatoes

1 tsp butter

1-2 large cloves garlic, minced

4 oz Neufchatel cheese, room temperature

1 large egg white

2 TB minced fresh parsley

1/4 tsp salt

1/8 tsp pepper

6 TB all-purpose flour

Oil, for shallow frying (I used an equal mixture of butter and canola oil)

Raspberry Ginger Mustard Chutney (recipe below)

Melt butter in a small saucepan over low heat; add garlic and cook 1-2 minutes, until garlic is fragrant; cool. In a medium bowl, mix together cooked garlic, cheese, 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 (preferably non-stick) skillet with canola oil (I like to also add butter for flavor, but this is optional); heat over medium heat. Once the oil is hot, scoop out the dough into the oil (this is easiest to do with an ice cream scoop; my scoop holds 1 1/2 TB, and I got 16 cakes out of this recipe). (You may need to cook the cakes in batches so that you don’t overcrowd the pan.) Once the dough is scooped into the oil, use an oiled metal spatula to gently flatten the balls slightly. 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 Raspberry Ginger Mustard Chutney.

Raspberry Ginger Mustard Chutney

(Yield: about 1/2 c)

2 tsp olive oil

1 small onion, diced

1 bay leaf

1 c frozen raspberries

1 date, pitted and minced

1 TB rice vinegar

1 TB honey (more or less to taste)

1 tsp Dijon mustard

1 tsp tamari sauce (or soy sauce)

1/2 tsp Chinese five spice powder

1/2 tsp ground ginger

Generous pinch each salt and pepper

Heat oil in a small saucepan over low heat; add onion and bay leaf and sauté until onion is softened (about 5 minutes), stirring occasionally. Add all remaining ingredients and cook until thickened (about 7 minutes), stirring frequently. Taste and add more salt, pepper, and honey as desired. Remove bay leaf before serving.

Serve with Garlic-y Mashed Potato Cakes…or spread on fresh bread topped with cheese (Cheddar or Brie would be great!) and melted under the broiler.

 

Source: An Edible Mosaic

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