Soak the BreadPlace diced day-old bread into a large mixing bowl and pour over the warm milk. Let it soak for 10 minutes until soft. Squeeze out excess milk with clean hands or cheesecloth, and return the soaked bread to the bowl.

Prepare the Meat MixtureTo the softened bread, add minced meat, a beaten egg, finely chopped onion, minced garlic, salt, and black pepper. Mix thoroughly with your hands or a sturdy spoon until all ingredients are well combined and the mixture becomes cohesive.

Grate and Prepare the Potato CoatingGrate the peeled potatoes using a coarse grater. Place them in a clean kitchen towel and squeeze out as much moisture as possible—this is crucial for crispiness. In another bowl, mix the dry grated potatoes with warm milk, melted butter, egg yolk, salt, and black pepper until fully incorporated. Set aside.

Stuff and Shape the PattiesDivide the meat mixture into 8 to 10 equal parts (each about 60–70 g). Flatten each portion into a disc on your palm. Place a spoonful of chopped boiled egg and grated cheese in the center, then carefully enclose the filling by folding the meat over and sealing the edges. Shape into balls and flatten slightly into thick patties.

Coat with FlourLightly dredge each stuffed patty in all-purpose flour. This not only helps them hold their shape but also allows the potato coating to stick more effectively.

Wrap in Potato CoatingTake each floured patty and gently press it into the potato mixture, making sure both sides are evenly and thinly coated. Press gently to form a uniform crust all around.

Chill Before FryingPlace the coated patties on a tray and refrigerate for 10–15 minutes. Chilling helps them firm up and prevents them from falling apart during frying.

Fry to PerfectionIn a large skillet, heat about 5 mm (¼ inch) of oil over medium heat. Fry the patties in batches to avoid crowding the pan. Cook each side for 6–7 minutes, or until deeply golden brown and crispy. Adjust heat as needed to maintain a steady sizzle without burning.

Drain and ServeRemove patties from the skillet and drain on paper towels. Let rest for 2–3 minutes before serving hot.