Name: Kubba Patata (Lamb-Stuffed Potato Patties)
Ingredients: 4 medium-size (10-ounce) russet potatoes (unpeeled); 1 large egg; 2 tablespoons potato starch (such as Bob’s Red Mill); 1 1/2 teaspoons kosher salt; 1/2 teaspoon black pepper; 1 1/2 teaspoons olive oil; 1/2 pound ground lamb; 2/3 cup finely chopped yellow onion (about 1 small onion); 2 tablespoons thinly sliced scallion (about 1 scallion); 1 tablespoon curry powder; 1 teaspoon kosher salt, plus more to taste; 1/2 teaspoon black pepper; 2 tablespoons pine nuts; 2 tablespoons raisins; 6 tablespoons canola oil, divided; 1 tablespoon finely chopped fresh flat-leaf parsley

Ingredients

4 medium-size (10-ounce) russet potatoes (unpeeled)
1 large egg
2 tablespoons potato starch (such as Bob’s Red Mill)
1 1/2 teaspoons kosher salt
1/2 teaspoon black pepper
1 1/2 teaspoons olive oil
1/2 pound ground lamb
2/3 cup finely chopped yellow onion (about 1 small onion)
2 tablespoons thinly sliced scallion (about 1 scallion)
1 tablespoon curry powder
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon black pepper
2 tablespoons pine nuts
2 tablespoons raisins
6 tablespoons canola oil, divided
1 tablespoon finely chopped fresh flat-leaf parsley

Steps

Bring a large pot of water to a boil over high. Add potatoes, and cook until very tender and easily pierced with a fork, about 35 minutes. Transfer potatoes to a large bowl; let stand until cool enough to handle, about 30 minutes. Peel potatoes; discard skins. Return peeled potatoes to bowl, and mash using a potato masher. Add egg, potato starch, salt, and pepper; mash until combined. Cover and refrigerate until ready to use.
Heat olive oil in a large skillet over medium-high. Add lamb and onion; cook, stirring and breaking up lamb into small crumbles using a wooden spoon, until browned, about 5 minutes. Add scallion, curry powder, salt, and pepper; cook, stirring constantly, until fragrant, 1 to 2 minutes. Remove from heat, and stir in pine nuts and raisins. Set aside to let cool slightly, about 10 minutes.
Scoop chilled potato dough into 10 tennis ball–size portions (about 3 1/2 ounces each). Shape each portion into a ball using your hands. Press your thumb or finger into each potato ball to indent and create a cup shape. Spoon about 2 tablespoons lamb filling into each dough cup. Shape dough around filling to create a sealed ball. Flatten ball slightly to form a kubba about 1/2 inch thick and 4 inches wide.
Working in 3 batches, heat 2 tablespoons canola oil in a large nonstick skillet over medium. Add 3 to 4 kubba, and cook until golden brown and crispy, flipping once halfway through cooking time, 3 to 4 minutes total. Transfer to a platter, and season with additional salt to taste. Sprinkle evenly with parsley, and serve immediately.