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.
- 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 teaspoon tamari sauce (or soy sauce)
- ½ teaspoon Chinese five spice powder
- ½ teaspoon ground ginger
- Generous pinch each salt and pepper
- 1 teaspoon butter
- 1 to 2 large cloves garlic, minced
- 4 oz cream cheese, room temperature (low-fat is fine)
- 1 large egg white
- 2 tablespoons minced fresh parsley leaves
- ¼ teaspoon salt
- ⅛ teaspoon black 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)
- For the Raspberry Ginger Mustard Chutney, 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 with the Garlicky Mashed Potato Cakes (or you can spread the chutney on fresh bread topped with cheese - such as Cheddar or Brie - and run it under the broiler to melt the cheese).
- For the Garlicky Mashed Potato Cakes, 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, cream 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 for 5 to 10 minutes.
- Coat the bottom of a large (preferably non-stick) skillet with canola oil (I like to also add a little 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 1½ tablespoons, and I get about 16 cakes out of this recipe. 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 the Garlicky Mashed Potato Cakes hot, warm, or at room temperature with Raspberry Ginger Mustard Chutney.
I’m Faith Gorsky, the writer, cook, and photographer behind An Edible Mosaic. My goal is to inspire you to get in the kitchen and try something new! Feel free to 
First, the potato cakes grabbed my attention and then I saw the outstanding chutney. I would imagine that the flavors play against each other to bring about one amazing taste.
I always make extra mashed potato exactly for when recipes just like this one comes along.
After chocolate…potatoes and bread are my weakness ;o)
Flavourful wishes,
Claudia
I love sweet and savory too, and I know I would love your potato cakes with that sweet chutney…yum!
This is making me hungry for potato cakes…love the chutney too :)
Those potato cakes are perfect, Faith. Absolutely stunning. Vanja loves all kinds of potato cakes. I am impressed with your smart and unexpected pairing combination. I am sure it does work. I love taste surprised like this! That’s when you eat and smile from ear to ear.
:)
valerie
Faith, you cooked those to perfection! That crunchy crust looks so incredibly tasty, I can almost taste it! And I love how versatile they are with toppings. That raspberry mustard mustard combo is a winner!
Enjoy your weekend my friend!
I love both recipes as stand alones, but together they are a match made in heaven. I’m especially fond of that chutney. I hope you have a great day. Blessings…Mary
I love chutney…and potatoes. Great combo. This is really beautiful too—I know this would get gobbled up in my house!
Thanks for the idea!
A girl DEFINITELY needs her chocolate…but maybe she also needs her fried potato patties? I mean, does comfort food get any better?
i love that chutney! It’s definitely the kind of thing I could sit around eating with a spoon out of the jar….in the middle of the night. Delicious.
This looks really good. Chutneys fascinate me, and I so love ginger. I have a Trader Joe’s brand mango ginger chutney that I really like. Ginger is so good paired with fruits. I had a ginger peach ice cream at a restaurant the other day, and it was amazing.
I love potato cakes! My cafeteria in elementary school made them and they were wonderful. (And yes, they really were- our cafeteria ladies could really cook!)And those were just mashed potatoes and cheese- these would be divine. :)
I’m all over this chutney! Your potato cakes look amazing!
Mine always come out too wet and oily. I would love to try making these!
Happy Weekend!
count me among those thrilled silly at the idea of all those flavors combined in a chutney! and paired with tater cakes? oh, lawsy! :)
Oh my goats! You’re killin’ me, girl. This sounds so delish and I too thrill at the idea of sweet and savory and would totally go for that chutney with them. YUM!
My goodness this sounds amazing. I love the colour of the chutney, in fact I love the whole ingredients list of the chutney, think I’m definatly going to make this dish soon – too bad I’ll have the house to myself, I’ll just have to eat them all. Oh well.., a girls gotta do what a girls gotta do huh ;)
You are totally right, this thrills me silly too! Potato pancakes whether utilizing mashed or grated potatoes are always fun, and I think this sauce you’ve come up with is a perfect topping!
Delicious Poatao cakes and awesome colorful chutney. what else i need for my tea.
These elicit the same reaction from me: I could eat them all the time and would have a hard time eating only one or two at one sitting. Love that chutney too, the flavors are wonderful.
I love the look of those potato pancakes, but really, Faith, it’s that gorgeous ruby raspberry ginger mustard chutney that has won my heart. What a beautiful sauce! And the addition of the Chinese five spice powder is genius. I definitely know what I’ll be making the next time we have leftover potatoes!
Have a great weekend, Faith!
Raspberry Ginger Mustard Chutney certainly thrill me Faith! I was like whao that sounds fancy! What a genius idea to get rid of leftover potato! I have to say this motivate to cook and experiment a new thing!
Wow. The very idea of this is making my mouth water. Delicious.
ALso want to say thanks for the well-wishes for my sister and her family – it means a lot.
~Michelle
I love anything with mashed potatoes. And I always make too much.
MOUTHWATERING….I wanna have these right away.I love the beautiful chutney that u have made and the color in your cakes.I make the same and add some veggies too.I would also eat chocolates and deep fried food if concept of calories was unfound :)
Faith when you said too with brie and broil my mouth began to water. These little cakes sound so good!
This looks INCREDIBLE! We always have leftover mashed potatoes and this seems like such a fun way to finish them!
You know I have been thinking of raspberry vinegar lately (well, since how to cook a wolf did that vinegar chicken). For a while tangy fruit was everywhere… time for a renaissance if you ask me. Lovely raspberry chutney that must be heaven with those cakes!
This would be DANGEROUS in my apartment… I bet I could eat a whole batch myself! They sound amazing!
I’d love to make a batch of these and freeze some up. I think they’d actually go nicely with a dinner too. The raspberry chutney is an interesting touch!
these potato cakes looks fantastic! I love that you pair them with the chutney…yum yum~~~
Cant say i ever have left over mashed potatoes, i gobble it all up, but these are definitely worth making a fresh batch for, this looks fabulous!
Have a great weekend.
*kisses* HH
These potato cakes look perfect. I would gladly eat them with a big piece of feta cheese or throw melted emental and devour them. As for the chutney we don’t have raspberries here but I say to continue complaining, perhaps someone will get bored and import them just like the scallops.
U know blogging has made me forget any sort of calorie counting=working out more ,which aint dng as i should :-)))
I can only imagine the wonderful fried potato cakes with the raspberry chutney , how goodd will that be :-)
Wishing u lods of sunshine on ur friday and weekend too!
And huggies!
XoXo.
Faith, of course this idea thrills me to no end! The idea of savory potato cakes with this chutney sounds amazing. Pretty colors and presentation as well.
WOW, Faith, you packed a lot of flavor in that chutney! Looks like a perfect foil for the potato cakes, just delicious! Amazing pictures!
Oh I love these potato cakes! They look so delicious! And I just love the colour of the raspberry chutney. A lovely vibrant red. I love garlic too so these potato cakes are right up my street!
I was watching an old episode of Two Fat Ladies last night and one of them made potato cakes! How funny is that? I remember my mother making them when we had leftover mashed potatoes, but can’t remember how she made them. (Wish she had written more things down!)
Love the recipe, Faith!
I love mashed potatoes! I’ve never tried chutney, but I bet it’s amazing.
Yumm,am ready to finish those irresistible cake with that flavourful chutney..
Haha I love a food that comes with a warning not to make them whenyou are alone. Only the best kinds of food require this! :)
Delicious combination of flavours!
Those potato cakes are wonderful! Perfect with that flavorful chutney.
Cheers,
Rosa
I have made a note of these two recipes they sound fantastic. Now I am looking forward to trying them. :) Diane
even without the chutney, the potatoes sound good enough on its own!!
I’m all over any non meat recipe, especially when the first word in the name is garlic-y. These garelic-y mashed potato cakes sound perfect. My kids don’t like eating the same thing more than once, so taking left over mashed potatoes and making these delicious cakes out of them are the perfect solution to getting my kids to finish their mashed potatoes.
Your raspberry ginger mustard chutney is gorgeous, I love the vibrant color in it. What an interesting combo of ingredients you used. I’ve never made chutney before and am now very intrigued. Thank you for sharing, Faith.
I gotta try that chutney!
This sounds beyond delicious. I adore mashed potatoes (who doesn’t) and I love when vegetables are converted into a crusty cake. I wish I could eat one now! I hope you have a wonderful Friday. I can’t believe the weekend is almost here! Thank you for sharing, my friend. Many hugs from Austin!
I love everything about this dish. Leftover mashed potatoes is rare but I would make mashed potatoes just for the recipe. The chutney sounds divine too. We have been on a lox and cream cheese stint, sounds good too.
Leftover mashed potatoes is a rarity around here but these would be worth making some extra for! They look so good!
Oh WOW… *insert dreamy sigh along with my previous statement* :-) Your chutney is gorgeous gorgeous! And the idea of this sweet-savory lusciousness over these divine potato cakes… Oh my goodness. Pure bliss! :-)
We call them Tikias here in India and add peas, carrots, corn too. These are my weekend staple :) Love to have them with tomato sauce or coriander chutney. Like the Raspberry spread, would love to try it.