Soak the bread by placing the diced bread into a bowl with the warm milk. Allow it to sit for about 10 minutes until it’s completely softened. Once soft, squeeze out any excess milk and return the bread to the bowl.

Form the meat mixture by adding the minced meat, beaten egg, chopped onion, minced garlic, salt, and pepper to the soaked bread. Mix well with your hands or a spoon until the mixture is cohesive and smooth.

Prepare the potato coating by grating the potatoes into a clean towel, then wringing out as much liquid as possible. Transfer the grated potato to a mixing bowl and add warm milk, melted butter, egg yolk, salt, and pepper. Mix until evenly combined.

Shape and stuff the patties by dividing the meat mixture into 8–10 equal portions of about 60–70 g each. Flatten each portion into a disc, then place a small spoonful of grated cheese and chopped boiled egg in the center. Fold the meat over the filling, seal tightly, and shape into a smooth ball before gently pressing into a patty shape.

Coat with flour by dredging each patty lightly, shaking off any excess. This step ensures the potato mixture adheres well.

Enrobe with potato coating by pressing each floured patty into the grated potato mixture, covering both sides evenly. Press gently so the potato sticks and forms a crust.

Chill the patties on a tray in the refrigerator for 10–15 minutes to help them firm up and hold their shape during frying.

Fry until golden by heating about 5 mm (¼ inch) of oil in a large skillet over medium heat. Fry the patties in batches without overcrowding for 6–7 minutes per side, or until they are crispy and golden brown. Adjust the heat to maintain a steady sizzle without burning.

Drain on paper towels to remove excess oil, then serve hot with your choice of dipping sauces, salad, or sides.