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.

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

Potato dough

 * 1) Boil the potatoes whole until cooked but not mushy.
 * 2) Drain well for 10 minutes and then, while they are still warm, peel and mash.
 * 3) Stir in the flour and season with salt.
 * 4) Set aside.

Lamb filling

 * 1) Melt the butter and olive oil together in a pan over a medium-high heat.
 * 2) Add the onion and cook until it is nice and soft, then add all the spices and cook for a further minute.
 * 3) Add the lamb and cook for 5–8 minutes until nicely browned.
 * 4) Stir in the pine nuts, tomato puree, water and the parsley.
 * 5) Season with salt and pepper and set aside until cool enough to handle.
 * 6) To prepare the potato cakes, first wash and dry your hands, then flour them.
 * 7) Divide the dough into 4 balls.
 * 8) On a well floured surface, flatten one ball to a disc about 1 cm thick.
 * 9) Put 2 tbsp of filling in the centre and bring up the sides of the dough to enclose the meat.
 * 10) Place on a floured surface, neaten the shape of the cake and patch up any cracks.
 * 11) You should get a patty about 10 cm across and 3–4 cm thick.
 * 12) Repeat with the other dough balls.
 * 13) 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.
 * 14) 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.
 * 15) Gently lift up the cakes and lower into the oil one by one.
 * 16) Do not turn until they are dark, golden and crispy.
 * 17) Fry the other side, dab off any extra oil and keep warm in a low oven.
 * 18) Mix together the yogurt with the garlic and salt.
 * 19) Serve with a salad and the yogurt as a garnish.