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Fresh Living Network
Iranian potato cakes stuffed with minced lamb and pine nuts

Iranian potato cakes stuffed with minced lamb and pine nuts

These potato cakes are typical Middle Eastern street food. Serve with a salad and plain yoghurt.
6
RECIPE TYPE:Light meals
 
Method
  • Mash potatoes and mix with butter and flour. Season.
  • Fry onion, spices and lamb in butter and oil until browned
  • Add remaining ingredients, cover and cook for 30 minutes, or until all liquid has evaporated.
  • Stir through nuts and herbs and season
  • Divide potato mixture into six. Shape each ball into a 10cm disc, 3-4cm thick.
  • Top each disc with mince, pull sides up and enclose filling. Gently flatten into a disc shape again.
  • Refrigerate to set
  • Shallow-fry cakes until golden
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