Mashed Potato Cakes with Chives & Cranberry Dip
These Mashed Potato Cakes with Chives & Cranberry Dip are crispy, tender, and bursting with fresh herbs, paired perfectly with a sweet-tangy dip. A quick and crowd-pleasing appetizer!
Equipment
- Mixing Bowl
- Whisk or fork
- Non-stick skillet or frying pan
- Spatula
- Measuring cups and spoons
- Serving plate
Ingredients
- 2 cups mashed potatoes well-seasoned, cooled and firm
- 1/2 cup all-purpose flour
- 1/4 cup green onions chopped
- 1/4 cup chives chopped
- 1 large egg beaten
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup vegetable oil for frying
- 1/2 cup cranberry sauce
- 1 tablespoon honey
- 1 tablespoon lemon juice
Instructions
- Start with 2 cups of cooled mashed potatoes. In a large mixing bowl, combine the mashed potatoes with 1/2 cup all-purpose flour, 1/4 cup chopped green onions, 1/4 cup chopped chives, 1 beaten egg, 1 teaspoon salt, and 1/2 teaspoon black pepper. Mix gently but thoroughly until all ingredients are well incorporated. The mixture should hold together but not be too sticky. If it's too wet, add a little more flour, a tablespoon at a time.
- Using your hands, form the potato mixture into small, flat cakes about 2-3 inches in diameter and 1/2 inch thick. Place them on a plate or tray lined with parchment paper to prevent sticking. This step is key to achieving a crispy exterior and tender interior.
- In a small bowl, whisk together 1/2 cup cranberry sauce, 1 tablespoon honey, and 1 tablespoon lemon juice until smooth. This cranberry dip offers a sweet and tangy contrast that perfectly complements the savory cakes.
- Heat 1/4 cup vegetable oil in a non-stick skillet over medium heat. Once hot, carefully add the potato cakes in batches, making sure not to overcrowd the pan. Fry each side for about 3-4 minutes or until golden brown and crispy. Use a spatula to flip the cakes gently to avoid breaking.
- Remove the cakes from the skillet and place them on a plate lined with paper towels to absorb excess oil. Serve warm alongside the cranberry dip. These Mashed Potato Cakes with Chives & Cranberry Dip are best enjoyed fresh, straight from the pan.
Notes
- For a smoky twist, add a pinch of smoked paprika or cayenne pepper to the potato mixture.
- Mix in grated cheddar or mozzarella for a creamy, melty center.
- Store leftovers in an airtight container in the fridge for up to 3 days and reheat in the oven at 375°F (190°C) to keep them crispy.