Ground Lamb and Potato Patties

Instructions

In a large skillet with a lid over medium-high heat, warm the oil. Add the onion and cook, stirring, until translucent, 4 to 5 minutes. Stir in the garlic and ginger and cook until fragrant, 30 to 45 seconds more.

Break up the ground lamb into very small chunks and add it to the skillet. Brown the meat until mostly cooked through, 6 to 10 minutes.

Add 1/2 teaspoon of the salt, the vinegar, and the sambal oelek, and stir gently to combine.

Cover and cook, stirring occasionally, until most of the liquid has evaporated, 7 to 10 minutes. Remove from the heat and cool to room temperature. Stir in the cilantro and adjust the seasoning, if necessary. (The lamb filling may be prepared 1 day ahead. Cover and refrigerate.)

While the lamb is cooking, pull out a large stockpot. Scrub the potatoes, drop into the pot and add enough cool water to cover by 1 inch (2.5 cm). Bring to a rolling boil over high heat, turn the heat to medium-low, and cover. Simmer the potatoes until completely tender, about 30 minutes. TESTER TIP: If you're pressed for time, you can peel and cube the potatoes before boiling, then proceed with mashing them while warm.

Carefully drain off the water and allow the potatoes to cool to room temperature.

Peel the potatoes and, with a masher or fork (or a ricer if you prefer a smoother texture), mash until there are no visible chunks left behind.

Season with the remaining 1 teaspoon salt and the pepper. Taste and adjust the seasoning, if necessary. (The potatoes may be prepared 1 day ahead. Cover and refrigerate.)

To assemble the chops, take 3 or 4 generous tablespoons of the mashed potatoes in the palms of your hands and flatten into a disk. Put 1 1/2 to 2 tablespoons of the lamb filling in the center, and fold the edges of the potato around it to form a patty about 2 inches (5 cm) in diameter. Place on a sheet of parchment paper and repeat with the remaining meat and potatoes.

In a small bowl, whisk the egg. Spread out the bread crumbs on a rimmed baking sheet.

Using a pastry brush, brush a patty with the egg and coat evenly with the bread crumbs, shaking off the excess. Repeat with the remaining patties.

In a large skillet over medium-low heat, warm 1 to 2 tablespoons of the vegetable oil. Cook the patties in batches, adding more oil as needed, until golden brown, 4 to 6 minutes per side. Drain on paper towels. Serve hot or warm.

Mains