Peel the boiled potatoes and mash them very well. Let cool.

When the mashed potatoes are cool enough, mix in egg, flour, salt and pepper. Keep aside.

To prepare the meat stuffing, heat the oil in a large saucepan then fry the onion until it becomes soft. Mix in the ground meat and garlic, and cook over high heat until the meat begins to brown.

Add in the tomatoes, all-spice, parsley and salt and stir well then cover and simmer over low heat until the mixture is relatively dry ( 15 minutes ).

Measure 2 tablespoons of the potato mix and flatten them in the palm of your hand. Then place 2 teaspoons of meat stuffing in the center and fold the potato mix around it. Shape into a ball and place aside.

Repeat with remaining potato mixture (dip your hand slightly in water each time you start forming a new ball, to prevent the potatoes from sticking).

Coat the potato balls by rolling them in flour then flatten with your hands to form thick cakes.

Heat the oil in a pan and fry the potato cakes in it while turning them until they become golden on both sides ( 3 minutes ).

Remove from heat and drain on paper towels. Serve hot.