1/2 cup water
1/4 cup caster sugar
1/4 cup white wine vinegar
1 star anise
2cm cube green ginger, peeled and minced
1 tablespoon fish sauce
1/2 teaspoon salt
small handful fresh coriander
4 tablespoons peanut oilCut away the stalk and skin from the tamarillos with a sharp knife. Slice the tamarillo flesh into large chunks and place them in a pot with the water, sugar, vinegar and star anise. Simmer, stirring occasionally, until the liquid reduces down to a thick syrup. Set aside.
Wash the kumara well, pat it dry and grate it into a mixing bowl. Add the ginger, fish sauce and salt.
Roughly chop the coriander, add it to the bowl and stir to combine.
Squeeze out any excess water from the kumara and use your hands to form the mixture into 6 balls.
Heat a frying pan with the oil and gently fry the cakes on a low heat for 3 minutes. Flip and press flat and fry for a further 3 minutes.
Serve the cakes hot with the tamarillo relish.
TIP: Kumara has a high sugar content so it is best to fry the cakes on a low heat to prevent them from burning.