Prepare the batter: In a mixing bowl, whisk together the egg, milk, salt, pepper, and baking powder. Gradually add the flour while stirring to form a smooth batter with no lumps.

Add the meat: Stir in the ground meat and mix until well combined. The batter should coat the meat evenly — not too thick and not too runny.

Incorporate the cheese: Add the grated cheese and dried garlic to the mixture. Stir until everything is evenly distributed. The cheese will melt during cooking, giving a gooey, flavorful center.

Heat the oil: Pour a bit of vegetable oil into a non-stick skillet and heat over medium heat. The oil should be hot enough that a drop of batter sizzles immediately when added.

Fry the patties: Spoon small portions of the mixture into the pan, shaping them into mini pancakes or patties. Fry for 8–10 minutes, flipping halfway through to ensure both sides turn golden brown and cooked through.

Finish and serve: Once they’re cooked, transfer the pancakes onto a paper towel to remove excess oil. Serve warm, garnished with fresh herbs or a side of yogurt-garlic dip, ketchup, or sour cream.