Ingredients:
For the mashed potatoes:
2 lbs potatoes, peeled and cut into chunks
Salt, for boiling potatoes
1/4 cup whole milk, warmed
2 tablespoons unsalted butter
Salt and black pepper, to taste
For the beef filling:
1 tablespoon olive oil
1/2 lb ground beef
1 small onion, finely chopped
1 garlic clove, minced
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
Salt and black pepper, to taste
1/2 cup shredded cheese (such as cheddar or a Mexican blend)
For the coating:
1/2 cup all-purpose flour
1 large egg, beaten
1 cup breadcrumbs (panko or regular)
For frying:
2 tablespoons oil (such as vegetable oil), for frying
Instructions:
Prepare the mashed potatoes:
Place the peeled and cut potatoes in a pot of salted water. Bring to a boil and cook until the potatoes are tender, about 15 minutes.
Drain the potatoes and return them to the pot.
Add the warmed milk and unsalted butter to the potatoes, then mash until smooth and creamy. Season with salt and pepper to taste. Set aside to cool slightly.
Prepare the beef filling:
In a skillet over medium-high heat, add the olive oil and sauté the finely chopped onion and minced garlic until softened, about 3-4 minutes.
Add the ground beef and cook until browned and cooked through. Break up the meat with a spoon as it cooks.
Season the beef with ground cumin, smoked paprika, salt, and pepper to taste.
Remove the beef mixture from the heat and stir in the shredded cheese until melted and combined. Set aside to cool slightly.
Assemble the potato cakes:
Take a small amount of the mashed potato mixture (about 2 tablespoons) and flatten it in the palm of your hand.
Place a small portion of the beef and cheese filling (about 1 tablespoon) in the center of the mashed potato.
Close the potato around the filling, forming a ball, and flatten it slightly to create a patty.
Repeat the process with the remaining mashed potatoes and beef filling.
Coat the potato cakes:
Place the flour, beaten egg, and breadcrumbs in separate shallow dishes.
Coat each potato cake in flour, then dip it in the beaten egg, and finally coat it with breadcrumbs.
Fry the potato cakes:
In a skillet, heat the oil over medium-high heat.
Add the potato cakes and cook for about 2-3 minutes on each side, or until golden brown and crispy.
Transfer the cooked potato cakes to a paper towel-lined plate to drain any excess oil.
Serve:
Serve the cheesy beef stuffed potato cakes hot, garnished with your favorite toppings such as sour cream, chopped green onions, or fresh herbs.
Enjoy your cheesy beef stuffed potato cakes as a satisfying and comforting dish!