Peel and grate the potatoes, then drain them using a clean kitchen towel to remove excess moisture.

In a large bowl, combine the drained potatoes, eggs, flour or cornstarch, garlic powder, and half of the salt and pepper. Mix until you have a thick, cohesive batter.

In a skillet, brown the ground beef over medium heat for about 5 to 7 minutes, breaking it apart as it cooks. Add the chopped onion and minced garlic and cook until the onion is soft.

Season the beef mixture with paprika, cumin, and the remaining salt and pepper. Cook for an additional minute, then remove from heat and let it cool slightly.

Take a portion of the potato mixture, flatten it in your palm, and add a spoonful of the beef filling and cheese in the center. Top with another layer of potato mixture and seal the edges.

Heat the vegetable oil in a skillet over medium heat. Fry the pancakes for about 3 to 4 minutes on each side until golden brown. Avoid overcrowding the pan.

Once done, place the pancakes on a plate lined with paper towels to drain excess oil.

Serve warm, garnished with fresh parsley if desired.