Potato Cakes with Mango Chutney | Idaho Potato Commission

Ingredients

• 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<sup>®</sup> 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<span class="Apple-converted-space"> </span>
• 1 teaspoon freshly ground black pepper
• 2 cups oil (rice bran, sunflower, peanut), for frying
• 1 cup mango, finely chopped or mashed
• 2 tablespoons raw cane sugar
• 1 lemon, juiced<span class="Apple-converted-space"> </span>
• 1 tablespoon ginger, grated
• Pinch of salt<span class="Apple-converted-space"> </span>
• Pinch of chili powder<span class="Apple-converted-space"> </span>
• 2 tablespoons mustard oil<span class="Apple-converted-space"> </span>
• Pinch of asafetida
• 2-3 curry leaves
• 1⁄2 teaspoon cumin seeds