Garlicky Mashed Potato Cakes with Raspberry Ginger Mustard Chutney

INGREDIENTS

2 tsp

olive oil

small onion, diced

bay leaf

1 cup

frozen raspberries

date, pitted and minced

1 tbsp

rice vinegar

1 tbsp

honey (more or less to taste)

1 tsp

Dijon mustard

1 tsp

tamari sauce (or soy sauce)

1/2 tsp

Chinese five spice powder

1/2 tsp

ground ginger

Generous pinch each salt and pepper

1 tsp

butter

to 2 large cloves garlic, minced

4 oz

cream cheese, room temperature (low-fat is fine)

large egg white

2 tbsp

minced fresh parsley leaves

1/4 tsp

salt

1/8 tsp

black pepper

1 cup

leftover mashed potatoes

6 tbsp

all-purpose flour

Oil, for shallow frying (I used an equal mixture of butter and canola oil)