Peel and cut the potatoes into cubes. Boil them in salty water for 20 minutes until they are soft but not mushy. Let it chill completely.

In the meantime, heat a big pan over medium heat. Add the olive oil, onion, and garlic. Cook for a minute and add the tomato paste. Stir to mix.

Add the ground meat and season with oregano, thyme, black pepper, and salt. Mix well and cook for about 10 minutes until the meat is fully cooked. Finally, add the hard-boiled egg crumble and mix.

Using a potato masher or a fork, mash the potatoes until they are smooth. Don’t worry if small clumps are left.

With the help of a plastic wrap, make flat circles with 4 tbsp of mashed potatoes (like in the pictures). Add about 2 tbsp of filling and close with the help of the plastic wrap (see the picture above). Make all the balls. Take them to the fridge for 1 hour at least.

In a bowl beat the eggs. Add the flour and mix well. Dip all the balls.

In a saucepan, add enough oil to cover the stuffed potatoes. You can use a deep fryer for an easier process. Fry each of the balls until they are golden and crispy. Place them on a plate with a paper towel to absorb the excess oil. Serve.