Best Potato Cakes Stuffed With Lamb And Pine Nuts Recipes

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OLD FASHIONED POTATO CAKES



Old Fashioned Potato Cakes image

These potato cakes are great with any meal or as a snack. Simple and quick to make with only a few ingredients. Kids of ALL ages love 'em.

Provided by DaMonkey

Categories     Side Dish     Potato Side Dish Recipes     Potato Pancake Recipes

Time 20m

Yield 4

Number Of Ingredients 7

2 cups mashed potatoes
1 cup all-purpose flour
1 onion, diced
1 egg
½ teaspoon ground black pepper
½ teaspoon salt
½ cup vegetable oil, or as needed

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.

Nutrition Facts : Calories 254.8 calories, Carbohydrate 45.1 g, Cholesterol 48.6 mg, Fat 4.9 g, Fiber 3 g, Protein 7.1 g, SaturatedFat 1.1 g, Sodium 627.1 mg, Sugar 2.9 g

POTATO CAKES STUFFED WITH LAMB AND PINE NUTS



Potato Cakes Stuffed With Lamb and Pine Nuts image

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

700 g potatoes, skins on
1 tablespoon flour, plus
extra flour, for dusting
salt
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
200 g Greek yogurt, thinned with
2 tablespoons milk
1 clove garlic, crushed with
salt

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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