Start by bringing a pot of water to a boil. Wash and peel the 4 potatoes, setting the peels aside for another use. Cut the potatoes into chunks and boil them until they are soft enough to mash.

While the potatoes are cooking, heat olive oil in a skillet over medium heat. Sauté the diced half onion, then add the garlic clove cut into four pieces. Sauté briefly, then add the ground beef, turmeric, salt, and pepper. Once the beef is cooked, add the can of mixed vegetables. Stir well, add the remaining spices, and set aside off the heat.

Once the potatoes are soft, mash them. You can add butter or margarine, and some people like to add a little milk for a smoother, easier-to-handle texture—this is up to you. The mash should be thick and uniform.

Take a handful of mashed potatoes and shape it into a round, flat ball with your hands, creating a small indentation in the center. Place some of the prepared meat filling in the center, then carefully close the ball so the filling is completely enclosed and won't leak out.

Beat the 4 eggs with salt and pepper to taste in a bowl. Once your first stuffed potato balls are formed, coat them thoroughly in flour. Then dip them in the egg mixture, making sure they're well covered, and finally coat them with breadcrumbs. Repeat with all the balls. Once breaded, let them rest in the freezer for 20 minutes.

Heat plenty of oil in a pot for frying, enough so the balls can float a bit for lighter, even frying. Once the oil is hot, fry the balls two at a time until they are golden brown all over, as shown in the final image! I hope you enjoy them as much as I do! They go great with homemade mayonnaise!