Combine the grated, cooked potatoes with the beaten egg, fresh dill and chives, season with salt and pepper to taste. Portion the mixed potatoes into 12 equal sizes and shape into small discs. Pre-heat a non-stick sauté pan with 2 tbsp. extra virgin olive oil. Sauté the potato cakes on both sides until golden brown and crisp. Remove from heat and allow to cool slightly
Top each potato cake with a dollop of mascarpone cheese and cranberry chutney. Garnish with fresh herbs and serve.