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Mashed Potato Pancakes with Meat Filling Recipe

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4 from 4 reviews

Delicious Mashed Potato Pancakes stuffed with savory meat filling, combining leftover mashed potatoes with ground meat, vegetables, and herbs. These golden, pan-fried pancakes are crispy on the outside and soft inside, making a perfect comfort food or snack for any occasion.

Ingredients

Potato Pancake Batter

  • 6 cups leftover mashed potatoes
  • 1 cup all purpose flour (plus more for dusting)
  • 1 large egg

Meat Filling

  • 1 lb ground meat (chicken, turkey, or beef)
  • 1 small/medium onion, finely diced
  • 1 large carrot, grated
  • 1 garlic clove
  • 2 Tbsp finely chopped fresh parsley
  • 1 tsp salt (divided)
  • Pinch of pepper (divided)

Coating and Cooking

  • 1/2 cup fine bread crumbs (plain or Italian style)
  • Olive oil (approximately 3-4 Tbsp for sautéing and frying)

Instructions

  1. Cook the Meat: Heat a large skillet over medium-high heat and add 1-2 tablespoons of olive oil. Add the ground meat and sauté, breaking it up with a spoon until fully cooked through. Season with 1 teaspoon salt and a pinch of pepper. Remove the cooked meat to a separate dish and set aside.
  2. Sauté Vegetables: In the same skillet, add 2 tablespoons olive oil. Add the diced onions and grated carrots. Stir and sauté over medium heat for about 5 minutes until the vegetables are softened and golden. Season lightly with salt and pepper.
  3. Combine Filling Ingredients: Return the cooked meat along with any juices to the pan. Mash or press in one garlic clove and add the finely chopped fresh parsley. Cook, stirring, for about 1 minute until fragrant. Remove from heat and set aside.
  4. Prepare Potato Mixture: In a large bowl, mash or stir together the leftover mashed potatoes with 1 large egg and 1 cup all-purpose flour. Adjust with a little flour if the mixture feels too sticky to handle. Dust your hands with flour to prevent sticking.
  5. Form Pancakes: Take a rounded ice cream scoop of the potato mixture and form it into a disk in your floured hands. Place a heaping tablespoon of the meat filling in the center, then pinch the edges of the potato mixture together tightly to seal the filling inside. Dip the stuffed pancake in the bread crumbs, turning to coat fully, then gently pat it into a flat disk shape.
  6. Pan-Fry the Pancakes: Heat a large non-stick pan over medium heat and add enough olive oil to coat the bottom. Once the oil is hot, add the pancakes. Sauté for 3-4 minutes on each side, or until the pancakes are golden brown and crispy. If browning too quickly, reduce the heat. Repeat with the remaining pancakes, adding more oil as needed. Drain cooked pancakes on paper towels and serve warm.

Notes

  • Use leftover mashed potatoes for the best texture and flavor.
  • Ground chicken, turkey, or beef are all suitable options for the filling.
  • Adjust flour quantity in the potato mixture if it feels too sticky or too dry.
  • Keep an eye on the heat while frying to ensure pancakes brown evenly without burning.
  • Serve with sour cream or your favorite dipping sauce if desired.
  • Reheat leftovers in a pan to maintain crispiness.

Find it online: https://dishcooks.com/mashed-potato-pancakes-with-meat-filling-recipe/