In a medium saucepan, cover the potatoes with one inch of water and place over high heat. Boil until easily pierced with a fork, about 10 minutes. Strain and transfer to a large bowl.

Mash potato with a fork until creamy (some small lumps are ok). Add the onion, garlic, ground beef, ground turkey, parsley, cilantro, dill, salt, pepper, and mix until evenly combined.

Lightly beat one egg and add to the mixture, combining evenly.

Shape ⅓ a cup of the meat mixture into a 1 ½ inch patty. Repeat with the remaining mixture.

Roll each patty in the flour and move to a resting plate.

Heat a quarter of an inch of oil in a heavy bottomed pan over medium-high heat. Lightly beat the two remaining eggs. Dip patties into egg and place in hot oil. Fry in a single layer, being careful not to overcrowd the pan (you can have two pans going at once) for 5 to 7 minutes on one side, then flip and cook for an additional 3 minutes. Make sure the oil doesn’t get too hot or start to burn, turning down the heat if necessary.

Place patties on a plate lined with a paper towel.

Serve immediately in Merget Kaski.