Melty Cheesy Beef-Stuffed Potato Cakes

Prepare the Potatoes:
Grate the peeled potatoes using a box grater or food processor. Place in a clean kitchen towel and squeeze out as much moisture as possible. Transfer to a bowl and mix with salt, pepper, flour, and the optional egg until well combined. Set aside.

Cook the Beef Filling:
Heat 1 tablespoon of oil in a skillet over medium heat. Add chopped onion and garlic, sauté until translucent. Add ground beef, breaking it up as it cooks. Season with paprika, oregano, salt, and pepper. Cook until beef is fully browned and no longer pink. Remove from heat and let it cool slightly. Mix in the shredded cheese.

Assemble the Potato Cakes:
Take a scoop of the potato mixture (about ¼ cup), flatten it in your hand, and place a spoonful of the beef and cheese filling in the center. Add another small scoop of potato on top and shape into a patty, sealing the edges to enclose the filling.

Cook the Cakes:
Heat oil or butter in a skillet over medium heat. Place the potato cakes in the skillet and fry for about 4–5 minutes per side or until golden brown and crispy. Work in batches if needed.

Drain and Serve:
Once cooked, place the cakes on a paper towel-lined plate to drain excess oil. Serve hot for maximum cheesy goodness!

Serving and Storage Tips:

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