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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Middle Eastern >> Rest Middle Eastern

• Dietary Style

• Source

  Genius Kitchen(food.com)

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

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
potato	700			-	-	-	-
flour	1	tablespoon		36.1425	7.9128	0.5876	0.1402
flour				36.1425	7.9128	0.5876	0.1402
salt				-	-	-	-
butter	25			2137.5	98.2125	66.7875	180.0
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
cinnamon	1	teaspoon	ground	-	-	-	-
black pepper	1/2	teaspoon	ground	2.8865	0.7354	0.1195	0.0375
nutmeg	1/4	teaspoon	grated	2.8875	0.2711	0.0321	0.1997
clove	1/4	teaspoon	ground	1.4385	0.344	0.0313	0.0682
cardamom pod	3		ground	-	-	-	-
lamb	200		minced	242222.4	0.0	15313.536	19586.448
pine nut	50			45427.5	882.9	924.075	4614.975
tomato puree	1	tablespoon		5.9375	1.4031	0.2578	0.0328
parsley	3	tablespoons	chopped	4.104	0.7216	0.3386	0.0901
water	2	tablespoons		0.0	0.0	0.0	0.0
oil	1/4 - 1/3	cup		0.0	0.0	0.0	0.0
greek yogurt	200	g		118.0	7.2	20.38	0.78
milk	2	tablespoons		18.3	1.4340000000000002	0.945	0.981
garlic	1	clove	crushed	4.47	0.9918	0.1908	0.015
salt				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.