Deconstructed moussaka

Cut the peeled potatoes into small cubes and boil them in boiling, salted water, then mash them into a puree.

Fry in a little olive oil one finely chopped onion and 1 carrot cut into fine cubes, and when they turn golden, add half a kg of mixed minced meat. Stir well so the mince doesn't form into balls. Once the mince is also golden, add 1 tsp ground red pepper, 1 tbsp tomato puree and fry a little more until the puree is fully incorporated. Set the filling aside to cool down a bit, then mix the filling with half a cup of grated yellow cheese.

Mix the mashed potato with 2 egg yolks, season with salt and ground white pepper, and let the fridge cool it for a few hours.

Take a small ball of the potato puree, make a hole in the middle and fill it with the meat filling, close the hole with more puree and roll the ball well with your hands so the filling can't come out. Pass the balls through breadcrumbs and fry them in a deep fryer or in a pot with heated oil so it completely covers the balls.

Serve warm with a sauce of yogurt mixed with salt, finely chopped fresh dill and crushed garlic.