Potato Cakes Stuffed With Lamb And Pine Nuts Recipes

OLD FASHIONED POTATO CAKES

Steps:

• Mix mashed potatoes, flour, onion, egg, black pepper, and salt together in a bowl until batter consistency.
• Heat vegetable oil in a skillet over medium heat. Drop 4-inch circles of batter into hot oil. Cook until golden brown, about 5 minutes per side. Remove with a slotted spoon and drain on paper towels. Repeat with remaining batter.

POTATO CAKES STUFFED WITH LAMB AND PINE NUTS

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.

POTATO CAKE

Steps:

• In a medium size mixing bowl combine mashed potatoes, egg, flour, salt (if needed) and garlic salt. Mix well.
• Melt butter in a large frying pan over a low heat. Drop pancake-size (4 inch circles) lumps of mashed potatoes into the frying pan. Pat to flatten to 1/2 to 1 inch thickness. Sprinkle some cheddar cheese onto the mashed potato cake. Spoon more potato mixture over the cheese. Flip the potato cake over when the bottom is browned (about 10 minutes). Brown the other side (about 10 minutes).