Mashed Potato Pancakes with Meat Filling

Why You’ll Love This Recipe

• Comforting and Hearty: The combination of creamy mashed potatoes and flavorful meat filling makes for a filling and satisfying dish.

• Versatile: You can customize the meat filling with your choice of ground beef or even a vegetarian option.

• Crispy and Delicious: Fried to perfection, these pancakes offer a delightful crunch with each bite.

• Great for Leftovers: A fantastic way to use up leftover mashed potatoes, transforming them into a new and exciting meal.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

For the potato dough:

• 3 cups cold mashed potatoes

• 1 large egg

• ½ cup all-purpose flour (plus more if needed)

• Salt and pepper to taste

For the meat filling:

• 1 tablespoon oil

• 1 small onion, finely chopped

• 1 garlic clove, minced

• ½ pound ground beef

• Salt and pepper to taste

• Optional: pinch of paprika or cumin for added flavor

For frying:

• Oil or butter, as needed

Directions

1. Prepare the Meat Filling: In a skillet, heat 1 tablespoon of oil over medium heat. Add the finely chopped onion and minced garlic, sautéing until softened. Add the ground beef, cooking until browned and cooked through. Season with salt, pepper, and optional spices like paprika or cumin. Remove from heat and set aside to cool.

2. Make the Potato Dough: In a large bowl, combine the cold mashed potatoes, egg, flour, salt, and pepper. Mix until well combined. If the mixture is too sticky, add more flour as needed to achieve a dough-like consistency.

3. Assemble the Pancakes: Take a portion of the potato dough and flatten it into a small disc in the palm of your hand. Place a spoonful of the cooled meat filling in the center. Carefully fold the edges of the potato dough over the filling, sealing it completely. Gently flatten the filled dough into a pancake shape.

4. Fry the Pancakes: In a skillet, heat oil or butter over medium heat. Fry each pancake until golden brown and crispy on both sides, about 3-4 minutes per side. Remove from the skillet and drain on paper towels.

5. Serve: Serve the mashed potato pancakes hot, accompanied by sour cream or your favorite dipping sauce.

Servings and Timing

• Servings: Makes approximately 10–12 pancakes

• Prep Time: 20 minutes

• Cook Time: 40 minutes

• Total Time: 1 hour

Variations

• Vegetarian Version: Replace the meat filling with sautéed mushrooms and onions for a vegetarian option.

• Cheese Stuffed: Add a cube of cheese in the center of the filling for a melty surprise.

• Spicy Kick: Incorporate chopped jalapeños or chili flakes into the meat filling for added heat.

• Herb Infused: Mix fresh herbs like parsley or dill into the potato dough for enhanced flavor.

Storage/Reheating

• Storage: Store leftover pancakes in an airtight container in the refrigerator for up to 3 days.

• Freezing: Place cooled pancakes in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe bag or container and store for up to 3 months.

• Reheating: Reheat in a skillet over medium heat until warmed through and crispy, about 3-4 minutes per side. Alternatively, reheat in the oven at 350°F (175°C) for 10-15 minutes.

FAQs

How do I prevent the pancakes from falling apart during frying?

Ensure the potato dough is firm enough by adding sufficient flour. If the dough is too sticky, it may not hold together well.

Can I use leftover mashed potatoes for this recipe?

Yes, leftover mashed potatoes work perfectly for this dish and add to the convenience.

What type of meat can I use for the filling?

Ground beef is commonly used. You can also experiment with ground chicken or turkey.

Can I bake these pancakes instead of frying?

Baking is possible, but frying gives them a crispier texture. If baking, preheat your oven to 375°F (190°C) and bake for 20-25 minutes, flipping halfway through.

How can I make these pancakes spicier?

Add finely chopped jalapeños, chili flakes, or hot sauce to the meat filling to increase the heat.

Can I add cheese to the filling?

Yes, incorporating cheese into the meat filling adds a creamy texture and rich flavor.

Are these pancakes suitable for freezing?

Absolutely. Follow the freezing instructions above for best results.

What can I serve with these pancakes?

They pair well with sour cream, applesauce, or a tangy tomato chutney.

Can I make these pancakes ahead of time?

Yes, you can prepare the pancakes and store them in the refrigerator or freezer. Reheat before serving.

How can I make these pancakes gluten-free?

Use gluten-free flour in place of all-purpose flour for both the dough and the meat filling.

Conclusion

Mashed Potato Pancakes with Meat Filling are a delightful and versatile dish that transforms simple ingredients into a flavorful meal. Whether you're using up leftovers or preparing a new batch, these pancakes offer a comforting and satisfying option for any occasion. With endless possibilities for customization, they can be tailored to suit various tastes and dietary preferences. Enjoy this hearty dish with your favorite accompaniments and savor the delicious combination of crispy potato and savory meat.

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Mashed Potato Pancakes with Meat Filling combine creamy mashed potatoes and savory ground beef inside a crispy golden crust, perfect for repurposing leftovers into a hearty, satisfying meal.

• Author: Janet
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour
• Yield: 10–12 pancakes
• Category: Main Course, Snack
• Method: Frying
• Cuisine: Fusion
• Diet: Low Fat

Ingredients

3 cups cold mashed potatoes

1 large egg

½ cup all-purpose flour (plus more if needed)

Salt and pepper to taste

1 tablespoon oil

1 small onion, finely chopped

1 garlic clove, minced

½ pound ground beef

Salt and pepper to taste

Optional: pinch of paprika or cumin

Oil or butter for frying

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Instructions

1. Prepare the Meat Filling: Heat 1 tablespoon oil in a skillet over medium heat. Add onion and garlic, sauté until softened. Add ground beef, cook until browned. Season with salt, pepper, and optional spices. Remove from heat and cool.
2. Make the Potato Dough: In a large bowl, combine cold mashed potatoes, egg, flour, salt, and pepper. Mix well. Add more flour if too sticky to form dough.
3. Assemble Pancakes: Flatten a portion of potato dough into a disc. Place a spoonful of meat filling in the center. Fold edges over filling, seal completely, then flatten into a pancake shape.
4. Fry the Pancakes: Heat oil or butter in skillet over medium heat. Fry pancakes until golden and crispy, about 3-4 minutes per side. Drain on paper towels.
5. Serve hot with sour cream or preferred dipping sauce.

Notes

• Use leftover mashed potatoes for convenience and better texture.
• For vegetarian option, substitute meat filling with sautéed mushrooms and onions.
• Add cheese inside filling for a melty surprise.
• Store leftovers in airtight container in refrigerator up to 3 days.
• Freeze pancakes by placing them in a single layer on baking sheet until solid, then transfer to freezer-safe container for up to 3 months.
• Reheat in skillet or oven to maintain crispiness.
• Use gluten-free flour to make this recipe gluten-free.
• Add jalapeños or chili flakes to filling for spicier pancakes.

Nutrition

• Serving Size: 1 pancake
• Calories: 220
• Sugar: 1g
• Sodium: 250mg
• Fat: 12g
• Saturated Fat: 4g
• Unsaturated Fat: 6g
• Trans Fat: 0g
• Carbohydrates: 20g
• Fiber: 2g
• Protein: 8g
• Cholesterol: 55mg