Mashed Potato Pancakes with Meat Filling is a delicious and comforting dish that brings together the creaminess of mashed potatoes and the savory flavors of seasoned meat. Perfect for using up leftover mashed potatoes, these pancakes are crispy on the outside and soft on the inside. Whether you need a hearty snack, a side dish, or a main course, this recipe has got you covered.
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Why Make This Recipe
This recipe is great for several reasons. First, it is an excellent way to use leftover mashed potatoes, reducing food waste. Second, the combination of meat and potatoes makes it a filling and satisfying meal. Lastly, they are easy to prepare and can be served in various ways, making them a versatile choice for any occasion.
How to Make Mashed Potato Pancakes with Meat Filling
Ingredients
- 2 cups cold mashed potatoes
- 1 large egg
- 1/4 cup all-purpose flour (plus more for dusting)
- Salt and pepper to taste
- 1 tablespoon oil
- 1/2 pound ground beef (or ground chicken or turkey)
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1/2 teaspoon paprika
- Fresh parsley, chopped (optional)
- Vegetable oil, for pan-frying
Directions
Prepare the Meat Filling: In a skillet over medium heat, heat 1 tablespoon of oil. Add the chopped onion and cook until soft, about 3 minutes. Next, add the garlic and cook for another 30 seconds. Stir in the ground meat, breaking it apart with a spoon. Season with paprika, salt, and pepper. Cook until browned and no longer pink. If you like, stir in chopped parsley. Let the filling cool.
Make the Dough: In a bowl, combine the mashed potatoes with the egg, flour, salt, and pepper. Mix until a soft dough forms. If the dough is too sticky, add a little more flour.
Shape the Pancakes: Lightly dust your hands and work surface with flour. Take about 2 tablespoons of potato dough, flatten it into a circle, and place a spoonful of the meat mixture in the center. Fold the edges over the filling and shape into a flat patty. Repeat until you have used all the dough and filling.
Pan-Fry the Pancakes: Heat vegetable oil in a non-stick skillet over medium heat. Fry the pancakes in batches for 3 to 4 minutes on each side, or until they are golden brown and crispy. Drain on paper towels.
Serve: Serve hot with sour cream, yogurt, or your favorite dipping sauce. These pancakes are perfect for lunch, dinner, or a tasty snack.
How to Serve Mashed Potato Pancakes with Meat Filling
These pancakes can be served warm and are delicious on their own or with toppings. A dollop of sour cream or a sprinkle of fresh herbs can enhance the flavor. You can also pair them with a side salad or pickled vegetables for a more complete meal.
How to Store Mashed Potato Pancakes with Meat Filling
If you have leftovers, store them in an airtight container in the refrigerator. They will stay fresh for about 3-4 days. To reheat, simply pan-fry them again for a few minutes on each side until warmed through and crispy.
Tips to Make Mashed Potato Pancakes with Meat Filling
- Make sure your mashed potatoes are cold for easier handling.
- If the dough is still sticky, adding a little more flour can help.
- For added flavor, try experimenting with different spices or herbs in the meat filling.
Variation
You can switch up the filling by using shredded chicken, turkey, or even sautéed vegetables for a vegetarian option. Feel free to add cheese inside for a creamier taste!
FAQs
1. Can I use fresh mashed potatoes instead of cold ones?
Using cold mashed potatoes is best, but if you only have fresh ones, let them cool down before mixing them with the other ingredients.
2. How do I know when the pancakes are done cooking?
They should be golden brown and crispy on the outside. You can flip them over after about 3-4 minutes to check.
3. Can I freeze these pancakes?
Yes! You can freeze them after cooking. Just make sure they are cooled completely, then store them in a freezer-safe container. Reheat from frozen when you’re ready to enjoy!
Mashed Potato Pancakes with Meat Filling
Ingredients
For the Meat Filling
- ½ pound ground beef (or ground chicken or turkey) Feel free to use any ground meat.
- 1 small onion, finely chopped
- 1 clove garlic, minced
- ½ teaspoon paprika For flavoring.
- salt and pepper to taste
- 1 tablespoon oil For cooking the filling.
For the Pancakes
- 2 cups cold mashed potatoes Make sure they are cold for better handling.
- 1 large egg
- ¼ cup all-purpose flour (plus more for dusting) Additional flour may be needed if the dough is sticky.
- salt and pepper to taste
- vegetable oil, for pan-frying
- Fresh parsley, chopped (optional) For garnish.
Instructions
Prepare the Meat Filling
- In a skillet over medium heat, heat 1 tablespoon of oil. Add the chopped onion and cook until soft, about 3 minutes.
- Add the garlic and cook for another 30 seconds.
- Stir in the ground meat, breaking it apart with a spoon. Season with paprika, salt, and pepper.
- Cook until browned and no longer pink. If desired, stir in chopped parsley and let the filling cool.
Make the Dough
- In a bowl, combine the cold mashed potatoes with the egg, flour, salt, and pepper. Mix until a soft dough forms.
- If the dough is too sticky, add a little more flour.
Shape the Pancakes
- Lightly dust your hands and work surface with flour.
- Take about 2 tablespoons of potato dough, flatten it into a circle, and place a spoonful of the meat mixture in the center.
- Fold the edges over the filling and shape into a flat patty. Repeat until all the dough and filling are used.
Pan-Fry the Pancakes
- Heat vegetable oil in a non-stick skillet over medium heat.
- Fry the pancakes in batches for 3 to 4 minutes on each side, or until golden brown and crispy.
- Drain on paper towels.
Serve
- Serve hot with sour cream, yogurt, or your favorite dipping sauce.
