Stuffed Potato Pancakes with a Cheesy Twist: A Comfort Food Delight

Heat 1 tablespoon of vegetable oil in a skillet over medium heat. Add the diced onions and sauté until translucent.
Add the ground beef and cook, breaking it up with a spatula, until browned. Season with garlic powder, paprika, salt, and pepper.
Remove from heat and mix in the shredded cheese. Let the mixture cool for a few minutes.
2. Make the Potato Mixture:

After boiling and peeling the potatoes, mash them until smooth.
Add the egg, flour, salt, and pepper, mixing until a soft dough forms. If the mixture is too sticky, add a little more flour to achieve the right consistency.
3. Assemble the Pancakes:

Take a small handful of the potato mixture and flatten it in your hand to form a small patty.
Place a spoonful of the beef and cheese filling in the center, then gently fold the edges of the potato mixture over the filling to enclose it. Shape it into a round pancake.
Repeat with the remaining ingredients.
4. Fry the Pancakes:

Heat vegetable oil in a skillet over medium heat.
Carefully place the stuffed pancakes into the skillet and cook for 3–4 minutes on each side until golden and crispy. You may need to do this in batches to avoid overcrowding the pan.
5. Serve and Enjoy:

Once golden and crispy, remove the pancakes from the skillet and drain them on paper towels.
Serve warm, garnished with fresh parsley or chives. For extra flavor, pair with sour cream or your favorite dipping sauce.
Serving and Storage Tips: