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- 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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3. Shape the Potato Cakes
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