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50 mins

Based on the Swiss potato rösti, this dish uses other root vegetables along with the potatoes, and the Middle Eastern spices transform it into something altogether more interesting. I like to serve the cakes with my tamarind and date sauce, which has a tangy sweet-and-sour character that makes the perfect accompaniment to the spiced cakes.

makes 14–16

Posted by Octopus Publishing Published See Octopus Publishing's 53 projects » © 2021 Sabrina Ghayour / Mitchell Beazley · Reproduced with permission.
  • Step 1

    Bring a large pan of salted water to the boil. Parboil your
    unpeeled potatoes for about 10–15 minutes (depending on
    their size). Using a skewer, pierce through a potato – the
    exterior should be cooked but the inside should still be a
    little hard. Drain the potatoes, place the pan in the sink and
    run a cold tap over the potatoes until they cool down.

  • Step 2

    To make the tamarind and date sauce, put the
    ingredients into a bowl and mix well, then blitz them in a
    blender or using a hand blender until the mixture is smooth.
    Preheat a small saucepan over a medium heat, pour in the
    mixture and bring to a gentle boil. Cook until the sauce has
    cooked through and become smooth. At this point, you
    can decide if you need a little more water to slacken the
    mixture, and if so, just add a little and cook for a further
    5 minutes, then remove the pan from heat and set aside.

  • Step 3

    Once the potatoes have cooled, drain and dry them and,
    without peeling the skins, grate them into a large mixing
    bowl. Add the remaining ingredients, except for the oil,
    and combine them well until you have an even mixture,
    well seasoned with salt and pepper.

  • Step 4

    Preheat the oven to its lowest setting. Make little flat
    patties out of the mixture, each about 7cm (3in) in diameter.

  • Step 5

    Preheat a large frying pan over a medium heat and
    drizzle a good amount of oil into the pan. Fry several
    patties at a time without overcrowding the pan. The aim
    is to simply brown the cakes well on both sides, since the
    potato is pretty much cooked already – about 6–8 minutes
    on each side should do it. Keep the cooked batches warm
    in the oven while you fry the remaining patties.

  • Step 6

    Serve with a generous drizzle of the date and tamarind
    sauce and a handful of chopped coriander sprinkled over.

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