Cheesy Beef Stuffed Potato Cakes

For the Beef Filling:

• 1 pound of lean ground beef
• 1 small onion, finely chopped
• 2 cloves of garlic, minced
• 1 teaspoon of paprika
• 1/2 teaspoon of dried thyme
• Salt and pepper to taste
• 1/4 cup of beef broth
• 1 tablespoon of Worcestershire sauce

For Coating and Frying:

• 2 cups of breadcrumbs
• 2 eggs, beaten
• Vegetable oil for frying

Step-by-Step Instructions: Crafting Culinary Perfection

1. Prepare the Potato Mixture

• Place the peeled and cubed potatoes in a large pot of salted water and bring to a boil.
• Cook until the potatoes are fork-tender, then drain and transfer them to a mixing bowl.
• Mash the potatoes with butter, milk, salt, and pepper until smooth and creamy.
• Fold in the shredded cheddar cheese until well combined. Set aside.

2. Cook the Beef Filling

• In a skillet over medium heat, cook the lean ground beef until browned and crumbled.
• Add the chopped onion and minced garlic, sautéing until softened and fragrant.
• Season the beef mixture with paprika, dried thyme, salt, and pepper, stirring to combine.
• Pour in the beef broth and Worcestershire sauce, allowing the flavors to meld and the liquid to reduce. Remove from heat and set aside.

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