In a large pot, boil the potatoes for 15-20 minutes (or until softened) over high heat, drain,  peel and mash them.Set aside

Add to the potatoes mash the onions, the eggs, salt, black pepper, parsley and meat. Mix well until blended.

Make balls from the mixture around 4-5 cm in diameter. Place the breadcrumbs in a dish and roll each ball in it until it's fully coated.

Re-shape the balls into an ellipse with a thickness of 1 cm.

Heat up the oil. Fry each kotlet over medium heat until golden brown both sides.

Serve with parsley, sliced tomatoes and flat bread.