1. Start by boiling the peeled and cubed potatoes in salted water until fork-tender, about 15-20 minutes. Drain well and return to the pot.
2. Add the butter, milk, half the salt, and half the pepper to the potatoes. Mash until smooth and creamy. Set aside to cool slightly.
3. While the potatoes are cooking, heat olive oil in a skillet over medium heat. Add the chopped onion and garlic, sautéing until translucent and fragrant, about 4-5 minutes.
4. Add the ground beef to the skillet, breaking it up with a spoon. Cook until browned and cooked through, about 7-8 minutes. Season with smoked paprika, thyme, remaining salt, and pepper.
5. Once the meat mixture is cooked, stir in the chopped parsley and Parmesan cheese, then remove from heat and let cool slightly.
6. In a large bowl, combine the mashed potatoes and beaten egg until well mixed. This will help bind your cakes.
7. Dust your hands and a work surface lightly with flour. Take about 1/4 cup of mashed potato mixture, flatten it into a small disc.
8. Spoon about 1-2 tablespoons of the meat mixture into the center of the disc, then carefully fold the potato around it, shaping into a compact cake. Repeat with remaining potato and meat.
9. Heat vegetable oil in a large skillet over medium heat, about 1/4 inch deep. Fry the cakes in batches, cooking about 3-4 minutes per side or until golden brown and crispy.
10. Drain the cooked cakes on paper towels and serve warm.

One of my favorite memories is when Ouma and I would compete over who could make the neatest and crispiest cakes. Mama Lou would smile at our antics and remind us that the best cakes are made with patience and love — a lesson I carry in my cooking to this day.