Cranberry Coconut Patties with Cranberry Chutney


For Outer Cover
• 3-4 Potatoes boiled & mashed
• Salt to taste
• 2 tbsp Maida
• 2 Green chillies

For Stuffing• ¼ cup Cranberry, chopped
• 1 inch Ginger, chopped
• 2-3 tbsp Coconut, chopped
• Salt to taste
• 2 tbsp Coriander leaves, chopped

For Coating
• ½ cup Desiccated coconut

For Cranberry Chutney
• 1 cup Cranberry
• 2 tbsp Vinegar
• 4 tbsp Sugar
• 1 inch Ginger, chopped
• 1 tsp Black pepper powder
• ½ tsp Black salt
• Salt to taste


For Outer Cover 
In a bowl mix mashed potatoes, salt, green chillies, maida and mix everything properly and from a dough.
For Stuffing
In a small bowl add chopped cranberries, ginger, coconut, salt, coriander leaves and mix everything properly and keep aside for further use.
For Cranberry Coconut Patties
Take small portions of the covering mixture and spread it on your palm and add some stuffing in the centre and make a round ball of it.
Then coat it with desiccated coconut, and repeat this process for all other patties.
Then fry them in hot oil until golden brown and crispy.
Serve hot with cranberry chutney.

For Cranberry Chutney
In a pan add cranberries, vinegar, sugar, water ginger, black pepper powder, black salt and bring it to a boil.
Then keep on simmering it for 5-8 minutes until cranberries are soft and thickened.
Remove and let it cool down and then blend it into a smooth paste.
Take it and strain it from a strainer. Store it in the fridge.