Ingredients:

  • 2 lbs Russet potatoes, peeled and cubed
  • 1 large egg, beaten
  • 0.5 cup all-purpose flour
  • 2 tbsp unsalted butter
  • 1 tsp fine sea salt
  • 0.5 tsp garlic powder
  • 0.5 lb lean ground beef (90/10)
  • 0.5 small yellow onion, finely minced
  • 2 cloves garlic, minced
  • 0.5 cup shredded mozzarella cheese
  • 1 tbsp Worcestershire sauce
  • 0.25 tsp cracked black pepper
  • 2 tbsp neutral oil for frying

Instructions:

  1. Boil the potato chunks in salted water until fork-tender, approximately 15 minutes. Drain thoroughly.
  2. Return potatoes to the hot pot over low heat for 2 minutes to 'steam dry' excess moisture. Mash through a ricer into a bowl while hot.
  3. Fold butter, garlic powder, and salt into the mashed potatoes. Allow to cool slightly before mixing in the egg and flour to form a soft dough.
  4. In a skillet, brown the ground beef with minced onion and garlic until a hard sear is achieved. Stir in Worcestershire sauce, salt, and pepper. Remove from heat and let cool.
  5. Once the meat is cool, stir in the shredded mozzarella.
  6. Divide potato dough into 8 portions. Flatten a portion in your hand, place a spoonful of meat filling in the center, and fold the dough over to seal, forming a patty. Repeat for all cakes.
  7. Heat oil in a non-stick or cast-iron skillet over medium-high heat. Fry the cakes for 3-4 minutes per side until a deep golden-brown crust forms.