Prepare the Ingredients: Finely chop the onion and grate the potato. If using fresh garlic, mince it finely.

Mix the Ingredients: In a large bowl, combine the minced meat, finely chopped onion, grated potato, and egg.

Add the semolina, black ground pepper, dry garlic (or minced garlic), sweet paprika, and salt.

Mix everything thoroughly until well combined. The mixture should have a slightly sticky consistency due to the semolina and egg.

Let the Mixture Rest: Allow the mixture to rest for about 10-15 minutes. This step helps the semolina absorb some moisture, which will make the patties more tender when cooked.

Shape the Patties: After resting, take small portions of the mixture (about the size of a golf ball) and shape them into flat, round patties with your hands. The patties should be about 1 cm thick for even cooking.

Heat the Oil: Heat 2 tablespoons of vegetable oil in a large frying pan over medium heat. Make sure the oil is hot before adding the patties.

Cook the Patties: Place the patties in the hot pan, making sure not to overcrowd them.

Cook for about 4-5 minutes on each side, or until they are golden brown and cooked through. Flip the patties gently to avoid breaking them.

If necessary, cook the patties in batches to ensure even cooking.

Serve: Once the patties are cooked, transfer them to a paper towel-lined plate to drain any excess oil.

Serve the patties hot with a side of mashed potatoes, rice, salad, or in a sandwich with fresh veggies and sauces.