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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