Cheesy Beef Stuffed Potato Cakes 🥔🧀🍖

Ingredients

For the mashed potatoes:

4 large potatoes, peeled and cubed

2 tbsp butter

¼ cup milk (or more as needed)

Salt & black pepper, to taste

For the beef filling:

1 tbsp olive oil

1 small onion, finely diced

1 lb (450 g) ground beef

2 cloves garlic, minced

1 tsp paprika

1 tsp cumin

½ tsp chili powder (optional, for heat)

Salt & black pepper, to taste

1 cup shredded cheese (cheddar, mozzarella, or a mix)

For coating & frying:

1 cup all-purpose flour

2 large eggs, beaten

1 ½ cups breadcrumbs

Oil, for shallow frying

Instructions

1. Prepare the mashed potatoes:

Boil the potatoes in salted water until tender (about 15 minutes).

Drain and mash with butter, milk, salt, and pepper until smooth and creamy. Let cool slightly.

2. Make the beef filling:

Heat olive oil in a skillet over medium heat.

Add the onion and cook until softened. Stir in garlic and cook 1 minute.

Add ground beef, breaking it apart, and cook until browned.

Season with paprika, cumin, chili powder, salt, and pepper.

Let the mixture cool, then stir in shredded cheese.

3. Shape the potato cakes:

Take a scoop of mashed potatoes and flatten it in your hand.

Place 1–2 tbsp of the beef-cheese filling in the center.

Gently fold and shape into a patty, sealing the filling inside. Repeat with remaining potatoes and filling.

4. Coat the cakes:

Dredge each patty in flour, dip in beaten egg, then coat with breadcrumbs.

5. Fry until golden:

Heat oil in a frying pan over medium heat.

Fry the potato cakes 2–3 minutes per side until golden brown and crispy.

Place on paper towels to drain excess oil.

6. Serve:

Serve hot with sour cream, garlic sauce, or a fresh salad.

⏱ Prep Time: 25 minutes
⏱ Cook Time: 20 minutes
🍴 Servings: 8–10 potato cakes