Cook the potatoes in a pan of boiling water for about 20 minutes, or until soft.
Then drain and allow to cool.
When the potatoes are cool, peel off their skins, return to the pan and mash.
Blend the potatoes with all the other ingredients except the semolina.
Divide the mixture into 20 equal portions and roll into balls.
With damp hands, flatten the balls into small burger patty-like shapes.
Spread the semolina out on a flat plate and use to coat the kebabs evenly on both sides.
Heat the oil for shallow-frying in a suitable pan over medium-high heat.
Add 4-6 kebabs and shallow-fry for about 2-3 minutes, then gently turn with the spatula to fry the other side for another 2-3 minutes.
Remove with a slotted spoon and drain on kitchen paper (paper towel).
Repeat with the rest of the kebabs.