Potato Cakes with Mango Chutney


Potato Cakes

  • 1/3 cup thick Greek yogurt (4%-5% milkfat)
  • 2 green onion stalks, white and green parts, minced
  • 1/4 cup currants (or raisins)
  • 2 teaspoons fennel seeds, toasted, crushed
  • 1 serrano pepper, minced
  • 1 1/2 teaspoons sea salt, divided
  • 1 pound Idaho® Russet potatoes, unpeeled, boiled and chilled overnight
  • 1/2 cup fresh herbs (such as mint, cilantro, rosemary), chopped
  • 1 tablespoon ginger purée
  • 1 tablespoon cornstarch 
  • 1 teaspoon freshly ground black pepper
  • 2 cups oil (rice bran, sunflower, peanut), for frying

Mango Chutney

  • 1 cup mango, finely chopped or mashed
  • 2 tablespoons raw cane sugar
  • 1 lemon, juiced 
  • 1 tablespoon ginger, grated
  • Pinch of salt 
  • Pinch of chili powder 
  • 2 tablespoons mustard oil 
  • Pinch of asafetida
  • 2-3 curry leaves
  • 1⁄2 teaspoon cumin seeds


Potato Cakes

  1. In a small bowl, combine the yogurt, green onion, currants, fennel seeds, serrano pepper and 1/2 teaspoon salt. Reserve refrigerated.
  2. Into a larger bowl, grate the unpeeled Idaho® potatoes, retaining any skin that may get grated into the mixture. (Skin that comes off while grating can be discarded.) 
  3. To the grated potatoes, add the fresh herbs, ginger purée, cornstarch, black pepper and 1 teaspoon salt. 
  4. Heat 2 cups oil in a wok or deep skillet over high heat (325ºF).
  5. Using a small amount of the potato mixture, make a tiny cake and test fry to check for firmness and flavor. If the cake falls apart, add 1 teaspoon more of cornstarch and test fry another tiny cake.
  6. Press and spread 1/4 cup potato mix in the palm of your hand, forming a thin patty.
  7. Place a teaspoon of the yogurt mixture in the middle of the patty. 
  8. Form the patty around the yogurt mixture, completely enclosing it. Carefully reshape the patty into an even, flattened round, making sure no part of the filling is peeking out. 
  9. Repeat until all the potato mixture has been used. If desired, potato cakes can be refrigerated for up to 1 day. 
  10. Deep-fry potato cakes until brown and crisp on all sides, 3 to 4 minutes.

Mango Chutney

  1. In a small bowl, combine the mango with sugar, lemon, ginger and salt. 
  2. Sprinkle chili powder on top. 
  3. In a small frying pan, heat the oil until shimmering. 
  4. Fry the asafetida, curry leaves and cumin until the cumin seeds begin to pop. 
  5. Immediately pour the oil on top of the mango mixture and swirl. 
  6. Serve with the hot potato cakes.
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Yield: 10-12 Servings

Anita Jaisinghani
Houston, TX

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