1.Preheat the oven to 200˚C, gas mark 6. Roast the swede with ½ tbsp oil for 25-30 minutes, until tender. Meanwhile, fry the onion in the remaining ½ tbsp oil for 10 minutes, until soft. Add the garlic and spices for 2 minutes.
2. Mix the swede and onion; purée ½ in a food processor, then mix it all back together. Season and stir in most of the coriander. Divide into 8 cakes, each 1cm thick. Coat each in the egg, then the breadcrumbs.
3.Fry the cakes in about 100ml oil over a medium heat for 2 minutes each side, until golden and piping hot. Drain on kitchen paper; serve with the reserved coriander, plus yogurt and lemon wedges, if liked.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.