Ingredients
For the mashed potatoes:
4 large potatoes, peeled and cubed
2 tbsp butter
ΒΌ 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
Β½ 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 Β½ cups breadcrumbs
Oil, for shallow frying
Instructions
- 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.
- 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.
- Shape the potato cakes:
Take a scoop of mashed potatoes and flatten it in your hand.
Place 1β2 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.
- Coat the cakes:
Dredge each patty in flour, dip in beaten egg, then coat with breadcrumbs.
- Fry until golden:
Heat oil in a frying pan over medium heat.
Fry the potato cakes 2β3 minutes per side until golden brown and crispy.
Place on paper towels to drain excess oil.
- Serve:
Serve hot with sour cream, garlic sauce, or a fresh salad.
β± Prep Time: 25 minutes
β± Cook Time: 20 minutes
π΄ Servings: 8β10 potato cakes
