Step 1: Prepare the mashed potatoes: Place cubed potatoes in a large pot, cover with cold, salted water, and bring to a boil. Cook until fork-tender, about 15-20 minutes. Drain thoroughly.
Step 2: Return drained potatoes to the hot pot. Add butter, milk, 1 teaspoon salt, and 1/2 teaspoon pepper. Mash until smooth and creamy. Let the mashed potatoes cool completely, then refrigerate for at least 1 hour (preferably overnight) to firm up.
Step 3: Prepare the meat filling: In a large skillet, brown the ground beef over medium-high heat, breaking it apart with a spoon. Drain any excess fat.
Step 4: Add the chopped onion and minced garlic to the skillet with the beef. Cook until the onion is softened, about 3-5 minutes.
Step 5: Stir in the tomato paste, Worcestershire sauce, dried thyme, and dried oregano. Cook for another 2-3 minutes, stirring constantly. Remove from heat and let the meat filling cool completely.
Step 6: Set up your dredging station: Place flour in one shallow dish, beaten eggs in another, and breadcrumbs in a third.
Step 7: To assemble the pancakes: Take about 1/4 cup of the cooled mashed potatoes and flatten it into a disc in the palm of your hand. Place about 1 tablespoon of the cooled meat filling in the center.
Step 8: Carefully bring the edges of the potato disc up and around the meat filling, sealing it completely to form a ball. Gently flatten into a pancake shape, about 1/2 inch thick.
Step 9: Dredge each pancake: First coat in flour, shaking off any excess. Then dip in the beaten egg, allowing excess to drip off. Finally, coat thoroughly in breadcrumbs, pressing gently to adhere.
Step 10: Fry the pancakes: Heat about 1/2 inch of vegetable oil in a large skillet over medium heat. Once hot, carefully place the dredged pancakes into the oil, ensuring not to overcrowd the pan.
Step 11: Fry for 3-5 minutes per side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
Step 12: Remove the fried pancakes from the skillet and place them on a wire rack lined with paper towels to drain any excess oil. Serve immediately with your favorite dipping sauce or side.