1. Begin by squeezing the grated potatoes in a clean tea towel or cheesecloth to remove as much moisture as possible. This helps achieve that crisp golden exterior we’re after.
2. Heat the vegetable oil in a frying pan over medium heat. Add the chopped onion and garlic, cooking gently until soft and fragrant, about 3-4 minutes.
3. Add the ground beef to the pan, breaking it up with a wooden spoon. Stir in Worcestershire sauce, season with salt and pepper, and cook until browned and cooked through, around 6-7 minutes. Set aside to cool slightly.
4. In a large bowl, mix the grated potatoes, beaten egg, flour, and a pinch of salt and pepper. This mixture will form your pancake batter.
5. Take a generous tablespoon of the potato mixture and flatten it into a small patty in your hand. Spoon a small amount of the beef mixture onto the centre, then sprinkle with grated cheese.
6. Top with another tablespoon of potato mixture and carefully seal the edges, forming a stuffed pancake. Repeat until all the mixture is used.
7. Heat a non-stick frying pan over medium heat and add a little oil. Fry the pancakes for 4-5 minutes on each side, or until golden brown and crispy. You may need to do this in batches.
8. Transfer the cooked pancakes to a paper towel-lined plate to drain any excess oil.
9. Serve immediately, garnished with fresh parsley if you like, and watch them disappear in no time!

When I first made these with my mum, she reminded me that letting the beef filling cool a little before stuffing helps prevent the cheese from melting out too quickly — a little tip that made all the difference. Also, don’t rush the frying; patience is key to that perfect crunch.