Libyan mbattan, breaded potato and kofta sandwiches

Put the lamb mince in a bowl large enough to mix in.

Shred the onion on the large side of a box grater and add it to the meat.

Trim the thick stalks from the parsley, mince it small and add it in.

Add one whole egg and one extra yolk, reserving two egg whites for the breading.

Add the vegetable oil, tomato paste, salt, paprika, turmeric, black pepper, cinnamon and, if using, the Bazaar spice mix.

Knead by hand, scraping the bowl, until everything is incorporated and the mixture clumps together.

Knead in two tablespoons of breadcrumbs, then more until the mixture holds its shape when rolled and passed hand to hand; three tablespoons in total.

Peel the potatoes and cut them into 3 mm slices along their longer side, keeping the slices stacked in order.

Take two adjacent slices, spread a ball of kofta in an even layer on one, cap it with the other and press.

Rotate the sandwich in the hand, pressing any overflowing kofta back between the layers; the meat should run to the edge without protruding.

Season the flour with the salt and pepper. Mix the milk into the two egg whites. Put the fine breadcrumbs in a third bowl.

Toss each piece in flour and brush off the excess, flip it in the egg wash, then coat fully in breadcrumbs and set on the rack.

Heat about 1 cm of vegetable oil in a heavy bottomed frying pan over high heat until a piece starts to bubble on contact.

Fill the pan, drop the heat to just above medium and fry 6 minutes on the first side.

Flip and fry another 6 minutes until golden brown all over, then drain on a paper towel lined plate.