Cut the potatoes into large chunks and boil them until fork tender.
Drain the potatoes and let them cool for a few minutes.
Mash the potatoes and mix them with eggs, flour, salt, pepper and turmeric. Set aside.
Heat olive oil in a pan over medium heat.
Saute onion until golden.
Add in the ground beef and brown it completely. Break the ground beef into small chunks as you're cooking it.
Add in the tomato sauce or the tomato paste, turmeric, salt and pepper. Cook for a few minutes until the excess liquid is evaporated. Let the filling cool completely.
Wet your hands and grab about 3 tablespoons of the potato mixture. Flatten it and place some of the ground beef filling in the middle. Wet your fingers again and bring the edges together to seal. Repeat with the remaining potatoes and ground beef filling.
Heat 2 tbsp olive oil in a non-stick pan over medium heat and sear the stuffed potato cakes for about 4 to 5 minutes on each side until they're fully cooked.
Serve with Persian cucumber tomato salad or yogurt.