Potato Cakes Stuffed With Lamb And Pine Nuts Recipes
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.
Provided by Sackville
Categories Lunch/Snacks
Time 35m
Yield 4 cakes
Number Of Ingredients 22
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.
Nutrition Facts : Calories 612.3, Fat 43.8, SaturatedFat 10.6, Cholesterol 63.4, Sodium 91.6, Carbohydrate 38.4, Fiber 5.4, Sugar 3.3, Protein 19.3
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