Panfried Kofte with Potatoes

• 1 baking potato, about 1/2 pound, or about 1 cup mashed potatoes
• Salt and black pepper to taste
• 1 pound boneless lamb, preferably from the shoulder, excess fat removed
• 1 egg
• Pinch of ground allspice
• 1/4 cup pine nuts
• 1/4 cup currants or raisins
• 4 tablespoons (1/2 stick) butter or oil for panfrying, optional
• Flour for dredging, optional

1. Peel the potato and cut it into chunks; simmer in salted water to cover until tender, 15 minutes or so.
2. Meanwhile, cut the lamb into large chunks and put into a food processor with the egg, a large pinch of salt, some pepper, and the allspice.
3. When the potato is done, run it under cold water, then drain and add it to the food processor; process until quite smooth, stopping the machine and scraping down the sides if necessary.
4. By hand, mix in the pine nuts and currants.
5. To panfry, shape the kofte into 8 small patties.
6. Put the butter if youre using it in a large skillet, preferably nonstick, over medium heat.
7. When the butter melts, dredge each of the patties lightly in the flour if you wishshaking lightly to shed the excessand fry, rotating as necessary and turning once or twice, until crisp and golden on each side, about 10 minutes.
8. To broil, preheat the broilerthe rack should be about 4 inches from the heat sourceand shape the kofte into 4 or 6 elongated (small football-shaped) meatballs.
9. Broil, turning once, until nice and brown, about 10 minutes total.
10. Serve hot or at room temperature.

baking potato, salt, lamb, egg, ground allspice, pine nuts, currants, butter, flour

Taken from www.epicurious.com/recipes/food/views/panfried-kofte-with-potatoes-386245 (may not work)