Preparation

• Boil water and cook the potatoes in their skin and in one piece. Cook them as long as needed for them to be somewhat done but not totally. I would say around 8 minutes. See for yourself with a fork how they are doing. They should be sort of soft on the outside but still more or less raw on the inside.

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• Peel the carrots, the beetroots and the parsnip. Grate the carrots, beetroots, the parsnip and the potatoes. Cut the spring onions and the red chili peppers in slices. Bring everything together in a large bowl. Add the flour and the baking powder. Also add salt and pepper. Work through everything and feel whether you can make cakes out of it. Maybe it needs more flour to get sticky enough. It depends on the moist of the vegetables. Make approx. 20 cakes.
• In the meantime put the dates (without the pit) and the other ingredients for the sauce in a blender and turn them into a velvet sauce. Heat the sauce in the pan en stir now and then. Let it thicken in 20 minutes.
• Heat a frying pan and add at least 400 ml sunflower oil. Fry the cakes on both sides, each side around 7 minutes until they’re nice brown and crispy. Place them in an oven at 150 degrees while you finish baking all cakes.
• Serve the cakes together with the warm date sauce. And sprinkle some fresh coriander on top of them.