Tunisian meat pie

Heat vegetable oil in a large skillet over medium-high heat. Add chopped onion and cook for 3-4 minutes until softened and translucent.

Add lean ground beef chuck to the skillet, breaking it apart with a spoon. Cook for 6-8 minutes, stirring frequently, until the beef is browned and no longer pink.

Remove the skillet from heat. Stir in cooked mashed potatoes, chopped hard-cooked eggs, and chopped parsley until well combined.

Season the meat mixture with salt, pepper, and garlic powder to taste. Mix thoroughly and allow to cool slightly, about 5 minutes.

Divide the cooled meat mixture into 4 equal portions and shape each portion into a compact patty or ball.

Place the 4 lightly beaten eggs in a shallow dish. Dip each patty into the beaten egg, coating all sides evenly.

Heat a skillet or griddle over medium heat. Place the egg-coated patties in the pan and cook for 4-5 minutes per side until golden brown and set.

Transfer the cooked meat pies to a serving platter. Serve warm.