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1
Start by making the dough.
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2
Boil the potatoes whole until cooked but not mushy.
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3
Drain well for 10 minutes and then, while they are still warm, peel and mash.
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4
Stir in the flour and season with salt.
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5
Set aside.
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6
Meanwhile, make the filling by melting the butter and olive oil together in a pan over a medium-high heat.
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7
Add the onion and cook until it is nice and soft, then add all the spices and cook for a further minute.
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8
Add the lamb and cook for 5-8 minutes until nicely browned.
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9
Stir in the pine nuts, tomato puree, water and the parsley.
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10
Season with salt and pepper and set aside until cool enough to handle.
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11
To prepare the potato cakes, first wash and dry your hands, then flour them.
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12
Divide the dough into 4 balls.
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13
On a well floured surface, flatten one ball to a disc about 1 cm thick.
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14
Put 2 tbsp of filling in the centre and bring up the sides of the dough to enclose the meat.
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15
Place on a floured surface, neaten the shape of the cake and patch up any cracks.
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16
You should get a patty about 10 cm across and 3-4 cm thick.
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17
Repeat with the other dough balls.
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18
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.
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19
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.
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20
Gently lift up the cakes and lower into the oil one by one.
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21
Do not turn until they are dark, golden and crispy.
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22
Fry the other side, dab off any extra oil and keep warm in a low oven.
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23
Mix together the yogurt with the garlic and salt.
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24
Serve with a salad and the yogurt as a garnish.
