Crispy potato and pea cakes with cilantro-peanut chutney

These samosa-inspired pan fritters have all the comfort of a creamy mash but with a crispy exterior that makes them more exciting to eat. They make a delightful vehicle for leftover veggies as well, like broccoli, peas, sautéed kale, or whatever you feel like throwing in. And because every fritter needs a sauce, they come with a zippy cilantro-peanut chutney to add to your portfolio. It also tastes pretty great on eggs and roasted veggies (especially carrots).

The fritters themselves are so versatile, you can make them a new way every time. Try them with nutritional yeast and chives and serve with your favorite plant-based sour cream. The recipe also works with leftover sweet potato mash, which would be excellent for breakfast with maple syrup and some leftover cranberry sauce.

Crispy Potato & Pea Cakes with Cilantro-Peanut Chutney

Yield: 8 cakes

Ingredients:

• Potato cakes
  • 1 ½ cups panko breadcrumbs, divided
  • 2 cups leftover mashed potatoes
  • 1 egg, beaten
  • 2 teaspoons ground coriander
  • 1 teaspoon cumin seeds, or ¾ teaspoon ground cumin
  • 1 teaspoon ground turmeric 
  • ½ cup frozen peas, thawed and drained
  • ¼ cup olive oil
• Cilantro-peanut chutney
  • 1 ½ cups cilantro, leaves and stems
  • 1 cup mint leaves
  • ½ cup unsweetened shredded coconut
  • ¼ cup dry-roasted peanuts
  • 2 large shallots, roughly chopped
  • 2 garlic cloves, roughly chopped 
  • 1 serrano chile, seeded (if desired) and roughly chopped
  • 3 tablespoons lime juice
  • 2 teaspoons turbinado sugar
  • ½ teaspoon salt

Procedure:

1. Make the chutney. Add all ingredients to a food processor or blender and blend until smooth, stopping and scraping the sides if necessary, about 60 seconds. 
2. Mix and form the fritters. Put 1 cup breadcrumbs in a shallow dish or plate. In a large bowl combine mashed potatoes, remaining ½ cup breadcrumbs, egg, and spices. Stir in the peas. Using your hands, form the mixture into patties (about ¼ cup each) and coat each in the reserved breadcrumbs.
3. Fry! Heat the olive oil in a large skillet on medium. Cook the patties in batches (don’t overcrowd the pan!) until golden, flipping halfway, about 2 to 3 minutes per side. 
4. Serve fritters immediately, with chutney on the top or on the side.

Notes and Substitutions:

• You can sub the peas in the potato cakes for any veggies you have left over. Chop them into small bits before mixing them in. 
• The chutney makes about 1 ½ cups and will keep in the fridge for up to 5 days. 
• If you only have raw peanuts for the chutney, toast them in a dry skillet first. 
• For a milder chutney, use a jalapeño, or omit the chile completely.