Cook and mash potatoes, seasoning with salt and pepper.

Prepare the filling: Heat oil in a frying pan.

Add onion, garlic, cilantro, dill, and spring onion to the pan and stir for 5 minutes.

Add ground beef and cook for another 5 minutes.

Add rice and lemon juice. Season with salt and pepper.

Remove from heat and let the filling cool, then divide into 11 portions, shaping each into a ball.

Divide the mashed potato mixture into 11 even portions.

Using damp hands, wrap each potato portion around a filling ball.

Brush each stuffed potato with beaten eggs, then roll in flour, shaking off excess.

Deep-fry the stuffed potatoes until golden brown.

For the dip: Combine yogurt, chopped cucumber, chopped dill, chopped garlic, oregano, salt, and pepper.

Serve the potato balls with the cucumber dip.