Cheesy Beef Stuffed Potato Cakes

Ingredients

For the Potato Cakes:
2 pounds russet potatoes, peeled and cut into chunks
1/4 cup unsalted butter
1/4 cup milk
Salt and freshly ground black pepper, to taste
1 cup shredded cheddar cheese (or your favorite cheese)
1/4 cup all-purpose flour
1 large egg, beaten
1 cup panko breadcrumbs
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh parsley (optional)

For the Beef Filling:
1 pound ground beef
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil
1 teaspoon paprika
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano
Salt and freshly ground black pepper, to taste
1/4 cup beef broth or water
1 tablespoon tomato paste

Directions

In a large pot, cover the potato chunks with cold water and add a pinch of salt. Bring to a boil over medium-high heat and cook until the potatoes are tender, about 15-20 minutes.

Drain the potatoes and return them to the pot. Add the butter and milk, and mash until smooth. Season with salt and pepper to taste. Let the mashed potatoes cool slightly.

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and cook until soft and translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.

Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and no longer pink, about 7-10 minutes. Drain any excess fat.

Stir in the paprika, ground cumin, dried oregano, salt, and pepper. Add the tomato paste and beef broth (or water), and stir to combine. Let the mixture simmer for 5 minutes, until the flavors meld and the mixture thickens slightly. Remove from heat and let cool slightly.

Set up three shallow bowls: one with flour, one with the beaten egg, and one with a mixture of panko breadcrumbs and grated Parmesan cheese.

With slightly wet hands, take a small portion of the mashed potatoes (about 1/4 cup) and flatten it into a disc. Place a spoonful of the beef filling in the center, along with a small amount of shredded cheese. Top with another small portion of mashed potatoes, and shape into a patty, sealing the edges to encase the filling.

Dredge each potato cake in the flour, shaking off any excess. Dip it into the beaten egg, then coat it with the panko Parmesan mixture, pressing lightly to adhere.

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In a large skillet, heat a few tablespoons of oil over medium heat until shimmering.

Add the potato cakes to the skillet in batches, making sure not to overcrowd the pan. Cook until golden brown and crispy on both sides, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain any excess oil. Keep warm in a low oven if needed.