How to make
Peel the potatoes, wash and rinse with water, put them to boil. Knead the mince with the bread slices that you've soaked and drained from the water, the breadcrumbs and spices - cumin, black pepper, fenugreek, savory and dried parsley (amounts as desired). Add the grated onions.
Take 2 boiled potatoes out of the water, mash them. Add them to the mince. Knead it well and form into balls (like for meatballs). Make cones from foil, relatively large ones for larger cones. Smear them well with oil.
Press each ball of mince and wrap them around the cones. Shape well. Roll them in corn flour and put in a tray covered with baking paper that you've oiled. Once all the mince cones are ready, pour a trickle of oil over them and put to bake in a preheated 390°F (200 °C) oven about 10-15 min.
Take the tray out of the oven, leave the cones in it and smear on all sides with beaten eggs, sprinkle breadcrumbs, turning the cones over carefully and being careful not to burn yourself.
Return the cones to the oven and bake another 10-15 min. In the meantime, mash the rest of the potatoes (drained from the water), season with salt and turmeric to taste. Add butter to taste. The result needs to be rather thick mashed potatoes and if runny, thicken by putting on the stove and boiling a bit more. Leave to cool.
Take the baked mince cones out of the oven, leave to cool a bit and carefully remove the foil cones. Put the mashed potatoes in a plastic bag, cut a hole in one corner to make a pastry bag.
Take a mince cone, place in a suitable dry cup so it sits upright and spray some mashed potatoes inside. Sprinkle with finely chopped fresh parsley. Do this for all the cones.
Serve as a main course or Hors d'oeuvre. For decoration you can use the remaining mashed potatoes and olives or a salad of your choice.
