Cut Out + Keep

Spiced Root Vegetable Cakes With Tamarind & Date Sauce

Persiana

https://www.cutoutandkeep.net/projects/spiced-root-vegetable-cakes-with-tamarind-and-date-sauce • Posted by Octopus Publishing

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

You will need

Project Budget
Cheap

Time

0 h 50

Difficulty

Nice & Simple
Medium 103155 2f2014 07 10 111645 screen%2bshot%2b2014 07 10%2bat%2b12.08.09

Description

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

Instructions

  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.

  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.

  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.

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

  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.

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