Place the potatoes in a sauce pan and cover with cold water. Turn the heat to high and bring to a boil, then lower the heat to simmer. Cook the potatoes until they are just tender, testing with a sharp knife or fork. Drain and let cool.
While the potatoes are cooking, in a medium sauté pan, add 1 tablespoon ghee or oil and heat over medium-high heat. Add the cumin seeds and sauté for a minute or two, until they turn a shade darker.
Immediately add the onions and cook until translucent, about 6 to 8 minutes. Add the ginger garlic paste and the green chilies. Cook another 2 minutes, or until the paste no longer smells raw. Add a little water if needed to prevent sticking.
Stir in the red chili, coriander, cumin, and turmeric, and cook for another two minutes.
Mix in the ground meat or tofu, and sauté until cooked through. Move mixture to a large bowl and add the mashed potatoes, salt, lemon juice, and cilantro (and mint, if using). Stir well.
At this point you would ideally cover and chill in the refrigerator for at least 2 hours. I typically skip this step, but it does make the kebabs hold together better. This meat mix can be made up to a day in advance.
Right before cooking, add the flour you are using and a well-beaten egg to the meat mixture.
Using your hands or a cookie scoop, shape 2 tablespoons size balls of the mixture, and flatten into a round disk. Or make burger sized kebabs!