Crispy Mashed Potatoes Stuffed Beef (Printable Version)

Golden mashed potatoes wrapped around savory beef and cheese, fried to a crispy finish for a comforting dish.

# Ingredients Required:

→ Vegetables

01 - 4 large russet potatoes, peeled and quartered
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 125 g frozen peas, thawed

→ Cheeses

05 - 100 g shredded cheddar cheese
06 - 50 g grated Parmesan cheese

→ Dairy

07 - 15 g butter
08 - 60 ml milk
09 - 2 large eggs, beaten

→ Proteins

10 - 450 g ground beef

→ Pantry

11 - 15 ml olive oil
12 - 5 ml Worcestershire sauce
13 - 5 g paprika
14 - 5 g dried thyme
15 - 60 g all-purpose flour
16 - 150 g breadcrumbs
17 - Vegetable oil, for frying
18 - Salt and black pepper, to taste

# Guide to Cooking:

01 - Boil the peeled and quartered potatoes in salted water until tender, approximately 15 to 20 minutes. Drain well and return to the pot.
02 - Mash the hot potatoes with butter and milk until smooth. Incorporate the cheddar and Parmesan cheeses, then season with salt and pepper. Allow to cool.
03 - Heat olive oil over medium heat in a skillet. Add the chopped onion and minced garlic, sauté until translucent and fragrant.
04 - Add ground beef to the skillet, cooking until browned throughout. Season with Worcestershire sauce, paprika, dried thyme, salt, and pepper. Stir in thawed peas and cook for an additional 2 minutes. Remove from heat and let cool slightly.
05 - Take portions of mashed potatoes, flatten each in your hand and place a spoonful of the beef mixture in the center. Encase the filling completely with mashed potatoes, shaping into a ball. Repeat until all mixture is used.
06 - Roll each ball in all-purpose flour, then dip into beaten eggs, and coat evenly with breadcrumbs.
07 - Heat vegetable oil to 175°C in a deep skillet or fryer. Fry the stuffed potato balls in batches until golden and crispy, about 4 to 5 minutes. Drain on paper towels.
08 - Serve hot, optionally garnished with chopped parsley or additional cheese.

# Extra Suggestions:

01 - Ensure potatoes are well mashed to avoid cracks during shaping. Maintain oil temperature for even frying and crispy texture.

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