Cheesy Beef-Stuffed Crispy Potato Cakes: A Savory Delight with Every Bite

Boil the peeled and diced potatoes in a large pot of salted water for 10–12 minutes, or until soft and easily pierced with a fork. Drain and mash the potatoes until smooth. Let them cool slightly.
Once cooled, mix the mashed potatoes with garlic powder, black pepper, salt, and grated cheese. Set aside.
Make the Beef Filling:

In a large skillet, heat a little oil over medium heat. Add the chopped onion and garlic, cooking for 2–3 minutes until softened.
Add the ground beef to the pan, breaking it apart with a spoon, and cook until browned and cooked through. Drain any excess fat.
Stir in the cumin, paprika, salt, and pepper, mixing well. Remove from heat and let the beef mixture cool slightly. Once cooled, stir in the grated cheese.
Assemble the Potato Cakes:

Take a small amount of the mashed potato mixture and flatten it into a disc in the palm of your hand. Place a spoonful of the beef mixture in the center, then fold the edges of the potato around the beef to form a ball or patty.
Roll the stuffed potato cakes in flour, then dip them in the beaten egg, and finally coat them with breadcrumbs.
Fry the Potato Cakes:

Heat oil in a skillet over medium heat. Fry the stuffed potato cakes for 3–4 minutes per side, or until golden and crispy. Remove from the skillet and drain on paper towels to remove excess oil.
Serve:

Serve the cheesy beef-stuffed potato cakes hot with a side of sour cream, ketchup, or your favorite dipping sauce.
Serving and Storage Tips: