Peel the potatoes and place them whole in a large pot covered with cold water. Add 1 teaspoon of salt and bring to a boil. Cook for 20-25 minutes until tender.

Drain the potatoes, return to the pot on low heat for 1-2 minutes to evaporate excess moisture.

In a skillet, heat vegetable oil and butter over medium heat. Sauté diced onion for 3-4 minutes until golden.

Add the ground meat, break it up, and cook for 5-6 minutes until browned.

Stir in sour cream and 1-2 tablespoons water, cover, and simmer for 8-10 minutes until cooked through.

Season with smoked paprika, garlic powder, salt, and pepper. Cool the filling, then mix with grated cheese.

Mash the hot potatoes in a bowl until smooth. Season with salt, black pepper, and garlic powder. Let cool to room temperature.

Once cooled, mix in the egg and flour until a smooth dough forms. Adjust with extra flour if too sticky.

Dust a plate with flour. Take about 120g of dough, shape into a ball, and flatten it.

Create a well in the center, fill with meat filling, seal the edges, and shape into a patty.

Heat vegetable oil in a skillet. Add zrazy, cooking for 2 minutes on each side until golden brown.

Serve hot with optional toppings like sour cream or fresh herbs.