Prepare the Potato Mixture
Grate the potatoes and onion, then squeeze out as much moisture as possible using a clean kitchen towel. Transfer to a large bowl and mix with eggs, flour, salt, and black pepper. Set aside.

Cook the Beef Filling
In a skillet over medium heat, sauté the diced onion and garlic until fragrant, about 2–3 minutes. Add the ground beef, breaking it apart with a spoon, and cook until browned. Stir in the Italian seasoning, salt, and pepper. Remove from heat and mix in shredded cheddar cheese until melted. Let the mixture cool slightly.

Assemble the Pancakes
Take a scoop of the potato mixture and flatten it into a disc in your hand. Place a spoonful of the beef filling in the center. Top with another scoop of potato mixture and press the edges to seal, forming a stuffed patty. Repeat with remaining ingredients.

Fry the Pancakes
Heat oil in a skillet over medium heat. Fry the pancakes in batches for 3–4 minutes per side, or until golden brown and crispy. Transfer to a plate lined with paper towels to drain excess oil. Serve hot.