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.
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You Will Need
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.
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.
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.
Preheat the oven to its lowest setting. Make little flat
patties out of the mixture, each about 7cm (3in) in diameter.
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.
Serve with a generous drizzle of the date and tamarind
sauce and a handful of chopped coriander sprinkled over.