In a big pot, boil some salted water to cook the potatoes. Once soft, drain the water and mash the potatoes. Set aside with a dab of butter on top to melt. 

While potatoes are cooking, make the pickled cucumber salad. Place all the ingredients in a glass container with a lid. Allow to set in the fridge for at least 1 hour. (It tastes better the longer it sits, and can be kept in the fridge for about 1 week.) 

In a separate bowl, mix the minced beef with all the seasonings. Once the mash has cooled, add it to the minced beef mixture along with the beaten egg. Using your hands, mix everything up and form about 14 palm-sized patties, each about ¾ inch thick.

Line a tray with baking paper. Place the patties on the tray and set in the fridge for about 1 hour. Once set, allow the patties to return to room temperature. In a bowl, beat 2 eggs. 

Traditionally, this recipe does not use breadcrumbs, but if you prefer a bit more crunch, set up 1 bowl with some panko. I did not use it in this batch photographed here. Before frying each patty, dunk it in the egg wash, and if coating with panko, dredge it through. If not, just bathe each patty in the egg wash and dunk it straight into the pan. 

In a large frying pan, heat up the oil. Once it starts to smoke, bring the heat down to medium low, add the coated patties and shallow fry until golden brown on each side. About 4-5 minutes per side. Place the cooked patties onto a plate lined with paper towels to soak up excess oil. 

As pictured here, it is served with a pea sprout salad topped with stir-fried chopped green beans and the pickled cucumbers. However, you can also serve it as a side dish along with some rice, stir-fried meat or vegetable.