Spiced Root Vegetable Cakes With Tamarind & Date Sauce

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• 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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