Potato Cakes stuffed with Lamb and Pine Nuts

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== Description ==
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. 
== Ingredients ==
=== Potato dough ===
* 700 g potatoes, skins on
* 1 tablespoon flour, plus extra flour, for dusting salt
=== Lamb filling ===
* 25 g butter
* 2 tablespoons olive oil
* 1 medium onion, finely chopped
* 1 teaspoon ground cinnamon
* ½ teaspoon fresh ground black pepper
* ¼ teaspoon freshly grated nutmeg
* ¼ 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 purée
* 3 tablespoons chopped parsley
* 2 tablespoons water
* ¼ – ⅓ cup oil, for frying
=== Garnish ===
* 200 g Greek yogurt, thinned with
* 2 tablespoons milk
* 1 clove garlic, crushed with salt
== Directions ==
=== Potato 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.
=== Lamb filling ===
# Melt 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.
Category:Persian Appetizers
Category:Potato Recipes
Category:Cardamom Recipes
Category:Yogurt Recipes
Category:Ground lamb Recipes
Category:Pine nut Recipes
Category:Recipes that need photos