Potato Cakes Stuffed With Lamb and Pine Nuts

==Description==
Category:Persian Recipes
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===
For the Potato dough 
* 700 g potatoes, skins on 
* 1 tablespoon flour, plus extra flour, for dusting salt 
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 
To garnish 
* 200 g Greek yogurt, thinned with 
* 2 tablespoons milk 
* 1 clove garlic, crushed with salt 
===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. 
===Other Links===
==See also==
Category:Persian Appetizers
Category:AppetizersCategory:Recipes
Category:Pan-fry Onion powder Recipes
Category:Onion powder Side Dish Recipes
Category:Nutmeg Recipes
Category:Parsley Recipes
Category:Potato Recipes
Category:Pepper Recipes
Category:Olive oil Recipes
Category:Cinnamon Recipes
Category:Cardamom Recipes
Category:Parsley Recipes
Category:Tomato Recipes
Category:Yogurt Recipes
Category:Butter Recipes
Category:Nutmeg Recipes
Category:Garlic Recipes
Category:Potato Recipes
Category:Flour Recipes
Category:Clove Recipes
Category:Water Recipes
Category:Onion Recipes
Category:Lamb Recipes
Category:Salt Recipes
Category:Milk Recipes
Category:Dab Recipes
Category:Oil Recipes
Category:Pine nut Recipes
Category:Meat Recipes
Category:Recipes that need photos