Potato Cakes Stuffed With Lamb and Pine Nuts

READY IN: 35mins
YIELD: 4 cakes




  • 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.