Potato Cakes stuffed with Lamb and Pine Nuts

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
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.