Garlicky Mashed Potato Cakes with Raspberry Ginger Mustard Chutney

If there were no such thing as calories, this is the food I would eat every day.  Yes, even over dark chocolate.  Ok, wait I take that back, that doesn’t count!  (A girl needs her chocolate.)  But still, if every food was healthy (or equally unhealthy), this would surely be a staple in my life.  These little cakes of bliss are addictive like that, which is why I only recommend making them if you have a house full of people.  Really.  I can’t be responsible for what will ensue if you make these alone (but hey, what happens in the kitchen in the dark hours of the night is between a girl – or boy – and her/his kitchen, right?).

So how did these glorious potato cakes come to be?, you wonder.  I recently found myself with leftover mashed potatoes…which seems to happen again and again.  When I was thinking of what to make with them, I remembered the Prata Cakes that Mike and I ate at a place called Kilpatrick’s a while back.  Sadly, their cakes were a sorry disappointment, but I knew the idea had potential and I wanted to try my hand at my own version of them.  I gave it a whirl…and honestly, they’re the best thing I’ve eaten in I don’t remember how long.  (Crispy outside, smooth and creamy inside with a garlicky flavor and topped with a savory sweet sauce…how could these cakes not be amazing?!)

If the idea of Raspberry Ginger Mustard Chutney doesn’t thrill you (I have to say, as a huge fan of sweet/savory combos, it thrills me silly!), I also think these would be fantastic plain, or topped with vegetable cream cheese dip…or sour cream and chives…or cream cheese and lox…or for a little fancying up, sour cream and caviar…ok, you get the idea.  They’d be pretty great with just about anything.

Garlicky Mashed Potato Cakes with Raspberry Ginger Mustard Chutney

Yields about 16 cakes 

1 teaspoon butter

1-2 large cloves garlic, minced

4 oz Neufchatel cheese, room temperature (or cream cheese)

1 large egg white

2 tablespoons minced fresh parsley

1/4 teaspoon salt

1/8 teaspoon pepper

1 cup leftover mashed potatoes

6 tablespoons all-purpose flour

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

Raspberry Ginger Mustard Chutney (recipe below)

Melt the butter in a small saucepan over low heat; add the garlic and cook until fragrant, about 1 to 2 minutes, then cool.  Mix together the garlic, Neufchatel cheese, egg white, parsley, salt, and pepper in a medium bowl.  Use a wooden spoon to stir in the potato and then the flour, being careful not to over-mix (the dough will be very sticky).  Let this mixture rest 5 to 10 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 the dough into the oil (this is easiest to do with an ice cream scoop; my scoop holds 1 1/2 tablespoons, and I get about 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

Yields about 1/2 cup

2 teaspoons olive oil

1 small onion, diced

1 bay leaf

1 cup frozen raspberries

1 date, pitted and minced

1 tablespoon rice vinegar

1 tablespoon honey (more or less to taste)

1 teaspoon Dijon mustard

1 tsp tamari sauce (or soy sauce)

1/2 teaspoon Chinese five spice powder

1/2 teaspoon ground ginger

Generous pinch each salt and pepper

Heat the oil in a small saucepan over low heat; add the 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 the bay leaf before serving.

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

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60 comments to Garlicky Mashed Potato Cakes with Raspberry Ginger Mustard Chutney

  • Oh yeah!! These look GOOOOOD!! I love me some potatoes! Fabulous post!

  • I do something similar using chilli pickle but, having seen this, I think I” have a go with my freshly roasted garlic. Sadly no fabulous chutney yet.

  • Those look amazing and I want to make them yesterday!!! I am planning on making mashed potatoes later this week for sure and will probably make extra extra just so that I can make these patties!!!

    By the by, you said Kilpatrick’s and I know you live in NY, Is the Kilpatrick’s you a re referring to a pub kind of place? I am in Ithaca and there is a Kilpatrick’s here. I have never eaten in there and I am not a big drinker so I haven’t even been in there, but I was just curious.

    • admin

      Charisse,

      Hope you make these, they are one of my favorites!

      Yup, I was talking about Kilpatrick’s in Ithaca! (My hubby and I were on vacation there at the time.) If you click on the link for “Prata Cakes” in this post it will take you to my review of Kilpatrick’s. My hubby and I don’t drink alcohol either, but overall we really enjoyed the food there!

  • Cyndi Smith

    Being of Irish decent, and a native of western NY’s Irish/Scotch community, I’m very familiar with Kilpatric’s in Ithaca. Just never tried the potato cakes there. My Irish grandmother would make potato pancakes every Sunday for the entire neighborhood (and use the peels to make potato wine on Monday -haha- also very tasty!). The delicate cakes were delicious beyond words…usually served with an apple chutney. Can’t wait to try this recipe! I’m sure it will stir up some fond childhood memories. Thanks!

  • trish

    It tastes superb! I think I’m going to make some more for later. Hahaha :)

  • amanda

    is there another kind of cheese or should it just be a creamy one?

    • Amanda, I’ve only ever made these with a smooth, creamy cheese like Neufchatel or cream cheese (I think other kinds of cheese like this – such as mascarpone – would also work well); this makes the texture of the potato cakes very creamy. You could probably try it with a shredded cheese if you prefer…if you do, let me know how it turns out!

  • Snazzy

    As a cook in a small hospital I’ve always got mash left, thanks for the recipr, Gunna try this for Saturday lunch.

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Hello! I’m Faith and I write An Edible Mosaic. This is my recipe collection of international favorites and updated American classics, with an emphasis on seasonal dishes. I focus on real foods that sustain body and mind, bring people together, and make a house a home. Welcome to my mosaic of recipes.

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