{"id":12960,"date":"2014-01-02T01:44:07","date_gmt":"2014-01-02T08:44:07","guid":{"rendered":"https:\/\/pcgirl.net\/recipes\/?p=12960"},"modified":"2014-01-02T01:44:07","modified_gmt":"2014-01-02T08:44:07","slug":"garlic-y-mashed-potato-cakes-with-raspberry-ginger-mustard-chutney","status":"publish","type":"post","link":"https:\/\/pcgirl.net\/recipes\/?p=12960","title":{"rendered":"Garlic-y Mashed Potato Cakes with Raspberry Ginger Mustard Chutney"},"content":{"rendered":"
\n

\"potatocakes\"<\/a>1 C. leftover mashed potatoes<\/p>\n<\/div>\n

1 tsp. butter<\/p>\n

1-2 large cloves garlic, minced<\/p>\n

4 oz Neufchatel cheese, room temperature<\/p>\n

1 large egg white<\/p>\n

2 T. minced fresh parsley<\/p>\n

1\/4 tsp. salt<\/p>\n

1\/8 tsp. pepper<\/p>\n

6 T. all-purpose flour<\/p>\n

Oil, for shallow frying (I used an equal mixture of butter and canola oil)<\/p>\n

Raspberry Ginger Mustard Chutney (recipe below)<\/p>\n

Melt butter in a small saucepan over low heat; add garlic and cook 1-2 minutes, until garlic is fragrant; cool.\u00c2\u00a0 In a medium bowl, mix together cooked garlic, cheese, egg white, parsley, salt, and pepper; use a wooden spoon to stir in potatoes, then flour, being careful not to over-mix (the dough will be very sticky).\u00c2\u00a0 Let this mixture rest a few 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.\u00c2\u00a0 Once the oil is hot, scoop out the dough into the oil (this is easiest to do with an ice cream scoop; my scoop holds 1 1\/2 TB, and I got 16 cakes out of this recipe).\u00c2\u00a0 (You may need to cook the cakes in batches so that you don\u00e2\u20ac\u2122t overcrowd the pan.)\u00c2\u00a0 Once the dough is scooped into the oil, use an oiled metal spatula to gently flatten the balls slightly.\u00c2\u00a0 Cook until golden brown on both sides, flipping once (the easiest way to flip them is using 2 oiled metal spatulas \u00e2\u20ac\u201c one to flip and one to guide the cakes).\u00c2\u00a0 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.<\/p>\n

 <\/p>\n

Raspberry Ginger Mustard Chutney<\/p>\n

(Yield:\u00c2\u00a0 about 1\/2 c)<\/p>\n

2 tsp. olive oil<\/p>\n

1 small onion, diced<\/p>\n

1 bay leaf<\/p>\n

1 C. frozen raspberries<\/p>\n

1 date, pitted and minced<\/p>\n

1 T. rice vinegar<\/p>\n

1 T. honey (more or less to taste)<\/p>\n

1 tsp. Dijon mustard<\/p>\n

1 tsp. tamari sauce (or soy sauce)<\/p>\n

1\/2 tsp. Chinese five spice powder<\/p>\n

1\/2 tsp. ground ginger<\/p>\n

Generous pinch each salt and pepper<\/p>\n

 <\/p>\n

Heat oil in a small saucepan over low heat; add onion and bay leaf and saut\u00c3\u00a9 until onion is softened (about 5 minutes), stirring occasionally.\u00c2\u00a0 Add all remaining ingredients and cook until thickened (about 7 minutes), stirring frequently.\u00c2\u00a0 Taste and add more salt, pepper, and honey as desired.\u00c2\u00a0 Remove bay leaf before serving.<\/p>\n

 <\/p>\n

Serve with Garlic-y Mashed Potato Cakes\u00e2\u20ac\u00a6or spread on fresh bread topped with cheese (Cheddar or Brie would be great!) and melted under the broiler.<\/p>\n

 <\/p>\n

 <\/p>\n

Yield:<\/p>\n

Calories:<\/p>\n

Fat:<\/p>\n

Fiber:<\/p>\n

 <\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

1 C. leftover mashed potatoes 1 tsp. butter 1-2 large cloves garlic, minced 4 oz Neufchatel cheese, room temperature 1 large egg white 2 T. minced fresh parsley 1\/4 tsp. salt 1\/8 tsp. pepper 6 T. all-purpose flour Oil, for shallow frying (I used an equal mixture of butter and canola oil) Raspberry Ginger Mustard Chutney (recipe below) Melt butter in a small saucepan over low heat; add garlic and cook 1-2 minutes, until garlic is fragrant; cool.\u00c2\u00a0 In a…<\/p>\n

Read More Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-12960","post","type-post","status-publish","format-standard","hentry","category-starches"],"_links":{"self":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/12960","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=12960"}],"version-history":[{"count":2,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/12960\/revisions"}],"predecessor-version":[{"id":12963,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=\/wp\/v2\/posts\/12960\/revisions\/12963"}],"wp:attachment":[{"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=12960"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=12960"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/pcgirl.net\/recipes\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=12960"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}