Potato Cakes Stuffed With Lamb and Pine Nuts

"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."
 
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Ready In:
35mins
Ingredients:
22
Yields:
4 cakes
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ingredients

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directions

  • 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.

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RECIPE SUBMITTED BY

This is a picture of me and my husband in Portugal, climbing up above the clouds with our bikes. Right now we are travelling around the world on our bicycles, so I only pop onto Zaar occasionally, when internet connections and time allow me to. If I don't reply to a message about one of my recipes, now you know why! Our trip may take several years so if it's urgent, it's probably better for you to post in the forums ;) Good food is really important to me -- I am happy to pay extra for food that I feel is produced in a sustainable and ethical way and always try to eat using seasonal produce. When we were in the UK we rarely shopped at supermarkets, trying instead to favour small producers, although we were very lucky in that we lived in London and there was lots of choice. We also were fortunate enough to have a weekly organic veg box delivered to our door, filled with so many lovely vegetables for very little money. It really opened my horizons in terms of the variety of vegetables I eat. If you're in the UK, check out Riverford for a box supplier as they're amazing! When I'm not eating I love to take pictures and travel with my husband. <img src="http://i3.photobucket.com/albums/y53/DUCHESS13/World%20Tour/ZWT2.gif">
 
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