Anaheim chilies, roasted, peeled and diced. Peel and boil potatoes until just tender. Let potatoes cool. In a large bowl break up potatoes to make a lumpy mixture, do not mash. Saute ground beef in 2 tablespoons vegetable oil until browned, drain well. Add beef to potatoes, then add chilies, chopped onion and egg yolks. Add seasonings(salt, pepper, and garlic salt). Mix and form into egg-shaped balls about 1-1/2 inches long. Dip each ball in egg whites(beaten slightly) then roll in flour. At medium heat, cook in vegetable oil about 1/4-inch deep. Brown well, then drain on paper towels. Serve hot, at room temperature, or refrigerate and reheat at serving time.