Combine pork and veal and mix gently until thoroughly combined. Then, add all of the remaining ingredients (except for the vegetable oil for frying) and mix well.
Let the meat mixture sit at room temperature for about 10 minutes.
Taking 1/4 cup at a time, shape the biftekia into oval shapes; try to shape so that they are all equal.
Pour enough vegetable oil into a deep frying pan so that it is 1/2 inch deep. Heat the vegetable oil over medium heat.
Once the oil is ready (see Recipe Notes) add your biftekia to the pan so that you can just brown them. Be careful not to crowd your pan; you will have to brown in batches.
As your biftekia are frying, gently turn them over so that all sides get browned evenly. Remember, you just want to brown them, not cook them all the way. They will finish cooking in the oven.
Carefully remove the biftekia from the oil and drain them on a plate lined with paper towel. Repeat cooking process with your next batch. Set aside.
After one hour of roasting your potatoes, remove your pan from the oven and carefully mix the potatoes well. Add the biftekia to the pan with the potatoes and carrots. If you find your pan is getting too dry, add a little more oil. Return to oven.
Bake for an additional 25-30 minutes, remove from oven, and check to make sure potatoes are done. If not, return to oven for an additional 10 minutes or so, until they’re ready.
Remove from oven and allow to cool somewhat. Transfer to a serving platter carefully (you don’t want to break apart the potatoes) using a slotted spatula to help drain off any excess oil.
Serve with wedges of lemon for the squeezing over the biftekia.
Enjoy!