Potato Cakes Stuffed With Lamb And Pine Nuts Recipes

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

Steps:

• Start by making the dough.
• Boil the potatoes whole until cooked but not mushy.
• Drain well for 10 minutes and then, while they are still warm, peel and mash.
• Stir in the flour and season with salt.
• Set aside.
• Meanwhile, make the filling by melting the butter and olive oil together in a pan over a medium-high heat.
• Add the onion and cook until it is nice and soft, then add all the spices and cook for a further minute.
• Add the lamb and cook for 5-8 minutes until nicely browned.
• Stir in the pine nuts, tomato puree, water and the parsley.
• Season with salt and pepper and set aside until cool enough to handle.
• To prepare the potato cakes, first wash and dry your hands, then flour them.
• Divide the dough into 4 balls.
• On a well floured surface, flatten one ball to a disc about 1 cm thick.
• Put 2 tbsp of filling in the centre and bring up the sides of the dough to enclose the meat.
• Place on a floured surface, neaten the shape of the cake and patch up any cracks.
• You should get a patty about 10 cm across and 3-4 cm thick.
• Repeat with the other dough balls.
• At this point, you can keep the cakes in the fridge for 1-2 days-- just make sure there's enough flour to keep them from sticking-- but the fresher the better.
• Cover the bottom of a large frying pan with oil 3-4 mm deep and place over a medium to high heat until nearly smoking.
• Gently lift up the cakes and lower into the oil one by one.
• Do not turn until they are dark, golden and crispy.
• Fry the other side, dab off any extra oil and keep warm in a low oven.
• Mix together the yogurt with the garlic and salt.
• Serve with a salad and the yogurt as a garnish.