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Prep 30 mins
Cook 5 mins
This recipe comes from a recent magazine feature on the owners of Moro, a famous Spanish restaurant in London, England. I haven't tried it but the picture sure made it look good.
For the potato dough
- 700 g potatoes, skins on
- 1 tablespoon flour, plus
- extra flour, for dusting
For the lamb filling
- 25 g butter
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 1 teaspoon ground cinnamon
- 1⁄2 teaspoon fresh ground black pepper
- 1⁄4 teaspoon freshly grated nutmeg
- 1⁄4 teaspoon ground cloves
- 3 cardamom pods, seeds only,ground to a powder (optional)
- 200 g finely minced lamb
- 50 g pine nuts
- 1 tablespoon tomato puree
- 3 tablespoons chopped parsley
- 2 tablespoons water
- 1⁄4-1⁄3 cup oil, for frying
- 200 g Greek yogurt, thinned with
- 2 tablespoons milk
- 1 clove garlic, crushed with
- 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.