1. Prepare the Potatoes:

• Peel and grate the potatoes.
• Place the grated potatoes in a bowl of cold water and let them soak for 10 minutes to remove excess starch.
• Drain the potatoes thoroughly and squeeze out any excess water using a clean kitchen towel.

2. Make the Potato Mixture:

• In a large bowl, mix the grated potatoes, eggs, wheat flour, and chopped parsley.
• Stir well until all ingredients are evenly combined.

3. Prepare the Filling:

• Heat a bit of oil in a skillet over medium heat.
• Add the finely chopped onion and garlic, sautéing until the onion is translucent.
• Stir in the ground beef and cook until browned.
• Add the finely chopped pepper and cook for another 5 minutes.
• Stir in the tomato puree, salt, black pepper, and paprika. Cook for another 5 minutes, letting the flavors meld together.
• Remove from heat and allow the filling to cool slightly.

4. Assemble the Potato Rolls:

• Take a handful of the potato mixture and flatten it into a patty in your hand.
• Place a spoonful of the beef and pepper filling in the center of the patty.
• Top the filling with a small piece of cheese.
• Carefully roll the potato mixture around the filling to form a cylinder. Repeat with the remaining ingredients.

5. Fry the Potato Rolls:

• Heat enough oil in a large skillet over medium heat to cover the bottom.
• Place the potato rolls in the skillet and fry until golden brown on all sides, about 5-7 minutes per side.
• Remove the rolls from the skillet and drain them on paper towels to absorb excess oil.

6. Serve and Enjoy:

• Serve the grated potato rolls warm, with your favorite dipping sauce or as-is.
• Sprinkle with additional parsley for garnish, if desired.