Mashed Potato Pancakes with Meat Filling
A comforting dish that combines crispy exterior potato pancakes with a savory meat filling, perfect for using up leftover mashed potatoes.
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.
Notes
These pancakes are delicious on their own or with toppings such as sour cream or fresh herbs. You can pair them with a side salad or pickled vegetables. For leftovers, store in an airtight container in the refrigerator for 3-4 days.