Sweet, inviting, and made for sharing, Vegetarian Potato Cakes with Cranberry Orange Chutney is a vegetarian Indian Street Food appetizer, side dish made with pack of fresh cranberries, canola oil, and finely chopped ginger in about 50 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Total time: 50 minutes
  • Yield: 8 potato cakes
  • Category: Appetizer, Side Dish
  • Cuisine: Indian Street Food

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)
  • ¼ cup balsamic vinegar
  • ½ cup orange juice
  • ½ + 2 tablespoons cup brown sugar
  • ¾ teaspoon all spice
  • salt (to taste)
  • pepper (to taste)
  • 1 orange zest

Potato Cakes

  • 2 medium potatoes (boiled [around 1.5 cups mashed potatoes])
  • ½ cup chopped spinach
  • ¼ cup carrot
  • ½ cup grated parmesan cheese
  • ¼ cup all purpose flour
  • salt (to taste)
  • pepper (to taste)
  • ½ teaspoon cayenne pepper
  • 1 teaspoon dried oregano
  • 1 cup panko breadcrumbs
  • 4 tablespoons oil

Method

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, all spice, 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 oregan0, 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.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.