Prepare the ingredients. Mash the potatoes until smooth. Place a hard-boiled egg inside the mashed potatoes and shape it into a ball, sealing it well.

Dip the potato ball in the beaten egg, then coat it with breadcrumbs. I used crushed oat flakes instead of breadcrumbs and rolled the kibbeh in them. If you like, you can also roll them in spices at this stage.

For extra flavor, I used a mix of spices: ground cumin, black pepper, red pepper, paprika, garlic powder, and onion powder.

Heat plenty of oil in a pan over medium heat. Fry the potato kibbeh on all sides until golden brown. Drain excess oil and serve. You can serve them whole as balls or cut them as shown. Enjoy!