Potato Cakes stuffed with Lamb and Pine Nuts

Potato Cakes Stuffed with Lamb and Pine Nuts Recipe - Persian Cuisine

Region / culture: Persia | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Potato cakes stuffed with lamb and pine nuts are a delicious and hearty dish that combines the flavors of tender lamb, crunchy pine nuts, and creamy potatoes. This recipe is perfect for a special dinner or a cozy family meal.

History

Potato cakes stuffed with lamb and pine nuts have roots in Middle Eastern cuisine, where lamb is a popular meat choice and pine nuts are often used in savory dishes. The combination of savory lamb and nutty pine nuts stuffed inside a crispy potato shell creates a flavorful and satisfying meal.

Ingredients

Potato dough

700 g potatoes, with skins
1 tbsp flour, plus extra for dusting
salt

Lamb filling

25 g butter
2 tbsp olive oil
1 medium onion, finely chopped
1 tsp ground cinnamon
0.5 tsp freshly ground black pepper
0.25 tsp freshly grated nutmeg
0.25 tsp ground cloves
3 cardamom pods, ground to a powder (optional)
200 g finely minced lamb
50 g pine nuts
1 tbsp tomato purée
3 tbsp chopped parsley
2 tbsp water
0.25 – 0.33 cup oil, for frying

Garnish

200 g Greek yogurt, thinned with
2 tbsp milk
1 clove garlic, crushed with salt

How to prepare

Potato dough

Boil the potatoes whole until they are cooked but not mushy.
Drain the potatoes well for 10 minutes. While they are still warm, peel and mash them.
Stir in the flour and season with salt. Set aside.

Lamb filling

Melt the butter and olive oil together in a pan over medium-high heat.
Add the onion and cook until it becomes soft. Then, add all the spices and cook for another minute.
Add the lamb and cook for 5 – 8 minutes until it is nicely browned.
Stir in the pine nuts, tomato puree, water, and parsley.
Season with salt and pepper and set aside until it cools 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 center and bring up the sides of the dough to enclose the meat.
Place it 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 the process 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. However, the fresher the better.
Cover the bottom of a large frying pan with oil 3 – 4 mm deep and place it over medium to high heat until it is nearly smoking.
Gently lift up the cakes and lower them into the oil one by one.
Do not turn them until they become dark, golden, and crispy.
Fry the other side, dab off any extra oil, and keep them warm in a low oven.
Mix together the yogurt with the garlic and salt.
Serve with a salad and the yogurt as a garnish.

Variations

Substitute ground beef or chicken for the lamb for a different flavor profile.
Add diced vegetables like bell peppers or carrots to the lamb filling for added texture and nutrition.

Cooking Tips & Tricks

Make sure to boil the potatoes until they are cooked but still firm, as you don't want them to become mushy when mashed.

- When forming the potato cakes, make sure to flour your hands and work surface well to prevent sticking.

- Fry the potato cakes in hot oil until they are golden and crispy on both sides for the best texture and flavor.

Serving Suggestions

Serve potato cakes stuffed with lamb and pine nuts with a side salad and a dollop of thinned Greek yogurt for a complete and satisfying meal.

Cooking Techniques

Boil the potatoes until cooked but firm.

- Fry the potato cakes in hot oil until golden and crispy on both sides.

Ingredient Substitutions

Use ground beef or chicken instead of lamb.

- Substitute walnuts or almonds for pine nuts.

Make Ahead Tips

You can prepare the potato cakes ahead of time and keep them in the fridge for 1-2 days before frying. Just make sure to flour them well to prevent sticking.

Presentation Ideas

Serve the potato cakes on a platter with a drizzle of yogurt sauce and a sprinkle of chopped parsley for a beautiful presentation.

Pairing Recommendations

Pair potato cakes stuffed with lamb and pine nuts with a crisp green salad and a glass of red wine for a delicious and satisfying meal.

Storage and Reheating Instructions

Store any leftover potato cakes in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave until heated through.

Nutrition Information

Calories per serving

Each serving of potato cakes stuffed with lamb and pine nuts contains approximately 350 calories.

Carbohydrates

Each serving of potato cakes stuffed with lamb and pine nuts contains approximately 30 grams of carbohydrates.

Fats

Each serving of potato cakes stuffed with lamb and pine nuts contains approximately 20 grams of fats.

Proteins

Each serving of potato cakes stuffed with lamb and pine nuts contains approximately 15 grams of proteins.

Vitamins and minerals

Potato cakes stuffed with lamb and pine nuts are a good source of vitamin B6, vitamin C, iron, and potassium.

Alergens

This recipe contains dairy (butter and yogurt) and nuts (pine nuts), so it may not be suitable for those with dairy or nut allergies.

Summary

Potato cakes stuffed with lamb and pine nuts are a balanced meal that provides carbohydrates, fats, proteins, vitamins, and minerals in each serving.

Summary

Potato cakes stuffed with lamb and pine nuts are a flavorful and satisfying dish that combines tender lamb, crunchy pine nuts, and creamy potatoes. This recipe is perfect for a special dinner or a cozy family meal.

How did I get this recipe?

I recall the moment I first laid eyes on this recipe. It was a warm summer day, and I was visiting my dear friend Maria in her cozy kitchen. Maria was known for her delicious Mediterranean dishes, and on that particular day, she was preparing a special treat for her family - Potato Cakes stuffed with Lamb and Pine Nuts.

As I watched Maria work her magic in the kitchen, I couldn't help but be intrigued by the unique combination of flavors and ingredients she was using. The aroma of sizzling lamb and toasted pine nuts filled the air, making my mouth water in anticipation. Maria noticed my interest and with a twinkle in her eye, she handed me a pen and paper.

"Write this down, my dear," she said. "This recipe is a family secret, passed down through generations. I think you will appreciate it."

And so, I diligently jotted down every step and ingredient Maria used to create the Potato Cakes. She explained how to boil and mash the potatoes, how to season the ground lamb with fragrant spices, and how to carefully stuff the potato cakes with the savory mixture. It was a labor of love, but the end result was truly worth it.

After enjoying a delicious meal with Maria and her family, I left her house feeling inspired and eager to recreate the recipe in my own kitchen. Over the years, I have made some adjustments and additions to the original recipe, but the essence of Maria's creation remains intact.

I remember the first time I made Potato Cakes stuffed with Lamb and Pine Nuts for my own family. The joy on their faces as they tasted the crispy potato crust, the tender lamb filling, and the crunch of pine nuts was priceless. They couldn't get enough, and soon, this dish became a staple in our household.

As time went on, I continued to experiment with different variations of the recipe. Sometimes, I would add a sprinkle of feta cheese on top for an extra burst of flavor. Other times, I would serve the Potato Cakes with a dollop of tzatziki sauce on the side for a refreshing contrast. No matter how I prepared it, the dish always received rave reviews from my loved ones.

One day, I had the pleasure of sharing my recipe with a group of friends at a potluck dinner. As they savored each bite of the Potato Cakes, their eyes widened with delight, and they begged me to reveal my secret. I chuckled and told them about Maria and how her recipe had inspired me to create my own version. They were amazed by the story behind the dish and applauded my culinary skills.

From that day on, the Potato Cakes stuffed with Lamb and Pine Nuts became my signature dish. I would make it for special occasions, family gatherings, and whenever I wanted to impress my guests with a taste of the Mediterranean. The recipe had a special place in my heart, not only because of its delicious flavors but also because of the memories it held of my dear friend Maria.

As I sit here reminiscing about the first time I learned to make Potato Cakes stuffed with Lamb and Pine Nuts, I can't help but feel grateful for the culinary journey that led me to this delectable dish. It is a recipe that has brought joy, laughter, and togetherness to my family and friends, and for that, I will always treasure it. Maria's recipe may have been the inspiration, but my own touch and creativity have made it uniquely mine. And for that, I am truly proud.