Potato pancakes with minced meat

Ingredients:

• 2 peeled potatoes
• 1/2 cup premium wheat flour
• 2 eggs
• 170g ground beef with chorizo ​​spices (for 500g ground beef: 1 tbsp cumin, 1 tsp coriander, 5 cloves, 2 bay leaves, 1/4 tsp ground cinnamon, 1/2 tsp oregano, 1/2 tsp thyme, 1 tbsp granulated garlic, 1 tsp coarse salt, 5 black peppercorns, 2 tbsp paprika, 1/2 tsp cayenne pepper, 3 tbsp apple cider vinegar. Grind all the spices and mix with the ground beef and vinegar.)
• 1/2 small white onion, chopped
• Salt and freshly ground black pepper
• 1 cup vegetable oil, or as much as needed, for frying

Preparation:

1. Coarsely grate the potatoes (using a grater or a food processor). Rinse until the water runs clear. Drain. Place the grated potatoes on a clean kitchen towel. Squeeze to remove excess moisture. Place the grated potatoes in a large bowl and add the flour and eggs. Mix well.
2. Brown the ground beef in a large nonstick skillet over medium heat, breaking up any stuck pieces, until crisp and cooked through. Add the onion and sauté until translucent, about 3 minutes. Season with salt and pepper. Add the onion-meat mixture to the grated potatoes. Mix well.
3. Heat about 0.5 cm of oil in a large heavy skillet over medium-high heat. When the oil begins to shimmer, spoon the mixture into the pancakes, like pancakes. Cook until well-browned on the bottom, then flip and cook on the other side. This will take 3-5 minutes per side. Transfer the pancakes to a paper towel-lined plate to drain off excess oil. Season with 1/2 teaspoon of pepper and serve immediately.