Mashed Potato Pancakes with Meat Filling
These mashed potato pancakes with meat filling are a savory and crispy way to repurpose leftover mashed potatoes into a satisfying meal. With a golden crust and seasoned meat center, they make an irresistible breakfast, lunch, or dinner.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6–8 pancakes (serves 3–4)
- Category: Main Dish
- Method: Frying
- Cuisine: Eastern European
- Diet: Halal
Ingredients
- 2 cups cold mashed potatoes
- 1/2 cup all-purpose flour (plus more for dusting)
- 1 egg
- Salt and pepper, to taste
- 1/2 pound ground beef or pork
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2–3 tablespoons cooking oil for frying
Instructions
- Sauté the chopped onion and garlic in a pan with oil over medium heat until soft and translucent.
- Add ground meat to the pan and cook until browned and fully cooked. Season with salt and pepper, then let cool slightly.
- In a bowl, mix cold mashed potatoes with egg and enough flour to form a soft, non-sticky dough.
- Divide the dough into equal portions. Flatten each portion into a patty.
- Place a spoonful of the meat mixture on one patty, top with another, and seal the edges to form a filled pancake.
- Heat oil in a skillet over medium heat and fry the pancakes for 3–4 minutes per side, until golden and crispy.
- Transfer pancakes to a paper towel-lined plate to drain excess oil. Serve warm.
Notes
- Add grated cheese to the potato dough for a richer flavor.
- Mix chopped chili or paprika into the meat for a spicy variation.
- Shredded chicken can replace ground meat for a lighter option.
- Use herbs like parsley or dill in the potato mix for extra freshness.
- Store leftovers in the fridge for up to 3 days and reheat by pan-frying or baking.
Nutrition
- Serving Size: 2 pancakes
- Calories: 320
- Sugar: 2g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 5g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 55mg
