Potato cakes stuffed with minced lamb and pine nuts

Martin Blunos draws on Middle Eastern flavourings to transform lamb and mashed potato into tasty pan-fried patties
By Martin Blunos
Potato cakes stuffed with minced lamb and pine nuts
  • Rating:
  • Serves: 4
  • Cook Time: 35 minutes
  • Prep Time: 30 minutes plus cooling
  • Effort: medium


For the potato dough

  • 700 g potatoes
  • 1 pinches sea salt
  • 1 tbsp plain flour, plus extra for dusing

For the lamb filling

  • 1 medium onion, finely chopped
  • 1 tsp ground cinnamon
  • 2 pinches freshly ground black pepper
  • 2 pinches freshly grated nutmeg
  • 2 cardamom pods, black seeds only, ground
  • 2 cloves, ground
  • 200 g lamb shoulder, finely minced
  • 50 g pine kernels, lightly toasted
  • 1 tbsp tomato purée
  • 3 tbsp chopped flat leaf parsley
  • 1 pinches sea salt
  • 2 tbsp vegetable oil

To serve

  • 1 bunches rocket, or another salad leaf
  • 1 tbsp lemon juice
  • 2 tbsp extra virgin olive oil
  • 1 pinches black pepper
  • 200 g Greek yogurt, thinned with 2 tbsp of milk and seasoned with 1 garlic clove, crushed to a paste with salt
  • 2 Pastilla pickled jalapeño chillies


1. First make the potato dough. Boil the potatoes in salted water until cooked but not mushy. 2. Drain well in a colander. While still warm, peel and mash thoroughly. Stir in the flour and season with a little sea salt.3. To make the filling, blend together the onion, cinnamon, pepper, nutmeg, cardamom, cloves, lamb, pine nuts, tomato puree and parsley into a coarse paste in a food processor. Season with sea salt and shape into four even-sized rissoles.4. Heat 1 tablespoon of vegetable oil in a large frying pan. Add the lamb rissoles and fry on both sides until cooked through and golden-brown. 5. Drain on kitchen paper and allow to cool. 6. Using floured hands, divide the potato dough into 4 portions.7. Keeping the work surface well-floured, flatten the dough out and wrap each lamb rissole in the potato dough. Neaten the shape of the potato cakes and patch up any cracks or gaps.8. Heat the remaining vegetable oil in a frying pan over a high heat until hot and nearly smoking. 9. Place the potato cakes in the frying pan and fry until dark gold and crisp on both sides. 10. Meanwhile, dress the rocket with the lemon juice, olive oil, salt and freshly ground pepper.11. Serve at once with the rocket salad, yogurt and chillies or lemon wedges.

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