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Crispy potato and pea cakes with cilantro-peanut chutney

This is our favorite way to use up leftover mashed taters.

By

Gabriella Vigoreaux

potato and pea cakes
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, l……
Gabriella Vigoreaux
Gabriella Vigoreaux is a recipe developer and test-kitchen veteran whose work has appeared in Good Housekeeping, Epicurious, Saveur, and Cherry Bombe. She’s co-owner of Bandidas Bake Shop in Lakeland, Florida.
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