You’ll Need
For the Lamb Filling
350g lamb mince
1 small onion, finely grated
2 garlic cloves, finely grated
2 tbsp chopped parsley
1 tsp ground cumin
½ tsp ground cinnamon
½ tsp sea salt
½ tsp black pepper
For the Potato Cakes
4 large baking potatoes
60g plain flour
2 eggs, beaten
80g fine breadcrumbs
Olive oil spray
Optional but Dangerous
Harissa yoghurt
Lemon wedges
Chopped tomato salad
Method
Peel the potatoes and cut them into 1cm slices.
Parboil for 5 minutes, drain carefully and leave to steam dry.
Mix the lamb, onion, garlic, parsley, cumin, cinnamon, salt and black pepper.
Spread a thin layer of lamb over one potato slice and press another slice on top.
Repeat to make eight firm sandwiches.
Coat each one in flour, beaten egg and breadcrumbs.
Preheat your air fryer to 190°C.
Spray generously with oil and air fry in batches for 14-17 minutes, turning once.
Check the centre reaches 75°C and the potato is tender.
Rest for 3 minutes and serve with harissa yoghurt.