Origin of dish:
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Type of cooking:
Preparation time: 10 minutes
Cooking time: 40 minutes
Ingredients (for 5 people) :Method: For the ﬁlling, fry the onion in the olive oil for 10 minutes until golden and soft.
Add the minced lamb and fry for 3 minutes, breaking up any lumps as it browns.
Grind the cumin seeds and the coriander seeds in a spice grinder to a ﬁne powder. Add to the minced lamb along with the cinnamon, allspice and pimenton.
Season with sea salt and cracked black pepper, add 200ml water and continue to cook stirring occasionally until the liquid has evaporated and the lamb is tender.
Stir in the parsley and a good grate of nutmeg, check for seasoning and set aside to cool.
Cut the potatoes into chunks and boil in a large pan of water for 20 minutes until tender, drain well and leave to dry in the colander for a few minutes until the steam dies down, return to the pan and mash until smooth.
Stir in the beaten egg, season with salt and pepper and set aside to cool.
Lightly oil your hands and shape the potato into balls approx 60g, ﬂatten each into a disc approx. 10cm diameter.
Put a tbsp of the meat ﬁlling into the middle of the discs and wrap the potato round it to form a ball. Seal any gaps then ﬂatten gently into a 7cm pattie.
Heat 1cm of olive oil in a frying pan over a medium heat 170C, coat half the fritters in the breadcrumbs, add them to the pan and cook gently for 5 minutes on each side until golden and crisp.
ift out of the pan and place on a plate lined with kitchen paper. Repeat with the remaining fritters.
Serve cut in half with some pea shoots.