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    Potato Cakes with Cranberry Vinaigrette

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    Potato Cakes with Cranberry Vinaigrette

    Serve as a starter or as a side dish with turkey. As a main course, serve with Parsnips and Carrots with Soy, Honey and Orange and the Perfect Sprouts.

    • Christmas
    • Preparation time: 35 minutes, plus 1 hour chilling time
    • Cooking time: 20 minutes
    • Total time: 1 hour 55 minutes 60 minutes 55 minutes

    Serves: 6


    • 100g fresh cranberries
    • 300ml fresh orange juice
    • 4 tbsp light muscovado sugar
    • 1 star anise
    • 25ml olive oil
    • 2 shallots, finely chopped
    • Juice of 2 limes
    • For the potato cakes:
    • 225g pack Waitrose Solo Baby Spinach, roughly chopped
    • Salt
    • Freshly ground black pepper
    • 4 tbsp Waitrose Fresh Basil Pesto Sauce
    • 600g medium Maris Piper potatoes, peeled, boiled and mashed
    • Pinch of nutmeg
    • 2 large eggs, beated
    • 50g plain flour
    • Sunflower oil for frying
    • Watercress, to garnish
    • Cherry tomatoes, to garnish


    1. Make the vinaigrette. Place the cranberries, orange juice, sugar and star anise in a saucepan over a medium heat and cover. Cook for 4-5 minutes until cranberries are soft. Remove the star anise. Whiz the oil, shallots and lime juice in a blender with the cranberry mixture until smooth.
    2. Make the potato cakes. Put the spinach in a pan with 50ml water. Cook over a medium heat for 5 minutes or until tender. Drain and squeeze remaining moisture from the spinach. Finely chop and season. Mix with the pesto sauce.
    3. Season the mashed potatoes and add nutmeg.
    4. Place a 4-5cm pastry ring on a greased baking sheet and fill halfway with the mash. Make an indentation in the centre and add 1-2 tbsp of the spinach mixture. Cover with more of the mash.
    5. Run a knife around the inside of the ring to release the potato cake. Dip in the egg and roll in flour. Place on a lightly oiled baking sheet. Repeat with the remaining mixture. Cover and chill the cakes for 1 hour or overnight.
    6. Shallow fry in oil for 4-5 minutes, turning over halfway, until golden and hot. Garnish with watercress and cherry tomatoes and serve with vinaigrette.

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