Preheat your oven to 375°F (190°C).
In a large mixing bowl, mash the boiled potatoes with milk, butter, salt, and pepper until smooth and creamy. Set aside.
In a skillet, heat olive oil over medium heat. Add chopped onions and garlic, sauté until translucent.
Add ground beef to the skillet, breaking it into smaller pieces with a spatula. Cook until browned.
Stir in paprika, dried thyme, salt, and pepper. Pour in beef broth and simmer until the liquid reduces slightly. Remove from heat and stir in chopped parsley.
Take a spoonful of mashed potatoes and flatten it in the palm of your hand. Place a spoonful of the beef filling in the center, then top with shredded cheddar cheese.
Fold the mashed potatoes over the filling, shaping it into a round cake. Repeat with the remaining mashed potatoes and filling.
Dip each potato cake into the beaten eggs, then coat with breadcrumbs.
Place the coated potato cakes on a baking sheet lined with parchment paper.
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