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Grate the potatoes and zucchini into a large bowl. Place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step helps ensure the patties hold together and crisp up when fried.
Add the chopped peppers, onion, and parsley to the bowl. Crack in the eggs, and sprinkle in the flour, salt, and black pepper. Mix everything well until you get a cohesive mixture that can be shaped into patties. If the mixture feels too wet, add a bit more flour.
Shape and Fry the Patties:
Form the vegetable mixture into small patties (about the size of your palm). Heat a non-stick skillet over medium heat and add a drizzle of olive oil.
Fry the patties in batches, cooking each side for 3-4 minutes, or until golden brown and crispy. Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil. Set them aside while you prepare the filling.
Make the Minced Meat Filling:
In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add the finely chopped onion and sauté until softened, about 3 minutes.
Add the minced meat to the skillet and cook until browned, breaking it apart with a spatula. Stir in the chopped yellow pepper and garlic, cooking for another 3-4 minutes until the vegetables are tender.
Season the mixture with salt, black pepper, dry red pepper (optional), and ketchup. Stir to combine, then reduce the heat and let it simmer for 5 minutes to allow the flavors to meld.
Once cooked, remove the skillet from heat and allow the filling to cool slightly. Stir in the sour cream, diced cucumber, mustard, sweet chili sauce, and grated cheddar cheese. Mix until the cheese melts and the filling is creamy and well-blended.
Stuff the Patties:
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