Crispy Stuffed Potato Balls

Peel the potatoes, boil until tender, and mash thoroughly until smooth and lump-free. Let cool slightly.

Add cornstarch, salt, turmeric, and garlic powder to the mashed potatoes. Knead into a soft, pliable dough.

For the filling, heat vegetable oil and sauté the finely chopped onion until translucent. Add the ground meat and cook, breaking up any lumps, until the liquid has completely evaporated.

Season with paprika, mixed spices, cinnamon, and salt. Stir in the finely chopped parsley, mix well, and remove from the heat. Let the filling cool completely.

Moisten your hands with water, take a small portion of the potato dough, and shape it into a flat disc. Place a little meat filling in the center, carefully seal the edges, and roll it into a ball.

Heat vegetable oil to 340–350°F (170–180°C). Fry the balls in batches for 3–5 minutes until evenly golden and crispy.