Stuffed Potato and Zucchini Patties with Cheesy Minced Meat Filling: A Flavorful Twist on Comfort Food

In a skillet, heat a tablespoon of olive oil over medium heat. Add the minced meat and cook until browned and cooked through, breaking it apart with a spatula.
Add the chopped onion and garlic, cooking until softened and fragrant, about 3-4 minutes.
Stir in the tomato paste, paprika, salt, and pepper. Let the mixture cook for another 2 minutes, then remove from heat.
Stir in the shredded cheese and chopped parsley or basil. Set the filling aside to cool slightly.
Prepare the Potato and Zucchini Mixture:

Mash the boiled potatoes in a large bowl until smooth.
Squeeze out any excess moisture from the grated zucchini using a kitchen towel or cheesecloth, then add it to the mashed potatoes.
Add the egg, garlic powder, salt, and pepper to the potato and zucchini mixture, and mix well. Gradually stir in the breadcrumbs until the mixture is firm enough to shape into patties.
Form the Patties:

Take a small portion of the potato-zucchini mixture and flatten it into a disc shape.
Place a spoonful of the cheesy minced meat filling in the center, then carefully fold the edges of the disc over the filling, shaping it into a patty. Repeat until all patties are formed.
Cook the Patties:

Heat the olive oil in a skillet over medium heat.
Once hot, carefully place the patties in the skillet and cook for 3-4 minutes on each side or until golden brown and crispy. You may need to cook the patties in batches depending on the size of your skillet.
Serve:

Remove the patties from the skillet and drain on a paper towel to remove excess oil. Serve hot with a side of yogurt or a dipping sauce of your choice.
Serving and Storage Tips: