Spiced Potato Pancakes with Cranberry Compote and Crème Fraiche

Name: Spiced Potato Pancakes with Cranberry Compote and Crème Fraiche
Prep time: 15 min
Cook time: 6 min
Total time: 21 min
Ingredients: 3 cups leftover mashed potatoes (chilled); 1 egg (beaten); 3 tablespoons all-purpose flour; 1/2 tablespoon harissa or smoked paprika; 1 teaspoon cumin; 1 teaspoon salt; 1/2 teaspoon black pepper; Vegetable oil (for frying); Leftover Cranberry compote or Cranberry Sauce (for serving); Crème Fraiche or sour cream (for serving)

courtesy of Ayesha Curry

Prep 15 m
Cook 6 m
Total 21m

Servings: 4

Ingredients

3 cups leftover mashed potatoes, chilled
1 egg, beaten
3 tablespoons all-purpose flour
1/2 tablespoon harissa or smoked paprika
1 teaspoon cumin
1 teaspoon salt
1/2 teaspoon black pepper
Vegetable oil, for frying
Leftover Cranberry compote or Cranberry Sauce, for serving
Crème Fraiche or sour cream, for serving

Directions

1. In a large bowl, stir together the mashed potatoes, egg, flour and spices including harissa until well combined. Divide the mixture into portions. Rolling each portion into a ball and flattening into a pancake.
2. Heat oil in a large skillet over medium-high heat.
3. Fry the pancakes in batches until golden brown and crisp on each side. About 3 minutes per side. Set aside to drain.
4. Serve the spiced potato pancakes topped with compote and a dollop of crème fraiche.