Leftover Mashed Potato Aloo Tiki With Cranberry Chutney

Serves 4 (makes 8 cakes).

Note: These are delicate cakes, crunchy on the outside and creamy on the inside, studded with crunchy cashews. Because you are starting with leftover mashed potatoes, you may be working with potatoes that have had quantities of milk and butter added, making them quite soft. If that is the case, add more breadcrumbs to stiffen the mixture. Panko breadcrumbs are lighter and bigger than the traditional dry breadcrumb, which could be used. To toast cashews, roast them in a 350-degree oven for a few minutes until fragrant. From Robin Asbell.

• 1/2 c. peas

• 2 c. mashed potatoes

• 1/2 c. toasted cashews, finely chopped (see Note)

• 1 medium jalapeño, seeded and chopped

• 1/4 c. fresh cilantro leaves, coarsely chopped

• 1 tsp. ground coriander

• 1/2 tsp. chili powder

• 1/2 tsp. salt

• About 1 1/2 c. panko breadcrumbs, divided (see Note)

• Canola oil, for pan

 

Chutney:

• 2 c. cranberries

• 2 tbsp. fresh ginger, chopped

• 1 large orange, zested and juiced

• 1 tbsp. cider vinegar

• 4 large dates, pitted and chopped

• 1/4 c. raisins

• 1/2 tsp. ground cumin

• 1/2 tsp. chili powder

• 1/4 tsp. cinnamon

• 1/2 tsp. salt

• Brown sugar, optional

• Plain yogurt, optional

Directions

In a large bowl, place the peas and mash them coarsely with a fork. They should all be broken.

Add the potatoes, cashews, jalapeño, cilantro, coriander, chili powder and 1/2 teaspoon salt, and mix well. Stir in about ½ cup of panko to stiffen the mixture.

Place 1 cup panko in a bowl and form 8 (1/4 cup) portions of the potato mixture. Place each in the panko and gently turn to coat, then place on a plate and flatten to make a disk about 3/4 inch thick. Chill for at least 30 minutes or an hour.

To make the chutney: In a 2-quart pot, place the cranberries, ginger, 3/4 cup orange juice, 1 tablespoon zest (reserve any extra for another use), vinegar, dates, raisins, cumin, chili powder, cinnamon and 1/2 teaspoon salt.

Place over medium heat and bring to a boil, stirring. Adjust the heat to simmer gently, and stir frequently until all the cranberries have popped, the dried fruit is very soft, and the liquids are thick. Taste the chutney and if you think it needs brown sugar add 1 to 2 tablespoons.

The potato cakes can be either baked or fried. To bake: Preheat the oven to 400 degrees. When the oven is hot, spread canola oil on a sheet pan and place the potato cakes on the pan. Bake for 15 minutes, then carefully flip and bake for 10 minutes longer, just until browned.

To fry: place a large sauté pan over medium high heat for a minute, then pour in oil to coat the bottom of the pan. Carefully place the potato cakes in the pan, leaving an inch of space between them. When they start to sizzle, reduce the heat to medium and cook for about 3 minutes per side. When the crumbs are crispy and golden brown, transfer to a paper towel-lined plate.

Serve the potato cakes hot with chutney and yogurt, if desired.