Mashed Potato Pancakes with Meat Filling – A Crispy, Golden Surprise with Every Bite!
Fluffy mashed potatoes transformed into crisp-edged pancakes, stuffed with a savory meat filling—this is comfort food at its finest. Whether using leftovers or starting fresh, this recipe turns simple ingredients into a hearty, flavorful dish the whole family will ask for again.
I remember my mom making these whenever we had leftover mashed potatoes. She’d tuck a spoonful of seasoned ground meat inside, then pan-fry them until golden and crispy. I couldn’t wait to break one open and see the steam rise from the center—those were the best after-school snacks ever!
Ingredients:
- 2 cups mashed potatoes (cold and firm)
- 1 egg
- 1/4 cup flour (more as needed)
- Salt and pepper to taste
- Oil for frying
For the Meat Filling:
6. 1/2 lb ground beef or chicken
7. 1 small onion, finely chopped
8. 1 garlic clove, minced
9. Salt, pepper, and spices to taste (like paprika or chili flakes)
10. 1 tbsp oil for cooking
Instructions:
- In a skillet, heat 1 tbsp oil and sauté onion and garlic until soft.
- Add ground meat and cook until browned, seasoning with salt, pepper, and spices. Let it cool.
- In a bowl, mix mashed potatoes with egg, flour, salt, and pepper until a dough forms.
- Take a portion of the potato dough, flatten it in your palm, and place 1 spoonful of meat in the center.
- Fold and shape into a patty, sealing the edges.
- Heat oil in a pan over medium heat and fry each pancake until golden and crisp on both sides.
- Drain on paper towels and serve warm with sour cream or ketchup.
Nutrition Facts (Per Pancake – Approximate)
| Calories | 210 kcal |
| Fat | 11 g |
| Carbohydrates | 18 g |
| Protein | 9 g |
| Sodium | 190 mg |
Printable Recipe Summary
| Mashed Potato Pancakes with Meat Filling | |
|---|---|
| Main Ingredients | Mashed potatoes, egg, flour, ground meat, onion, garlic |
| Preparation | Mix mashed potato dough, cook filling, shape pancakes, fry until golden |
FAQs
Q: Can I use leftover mashed potatoes?
Absolutely! Just make sure they’re firm and not too creamy or wet.
Q: Can I make them ahead of time?
Yes, shape and refrigerate them up to 24 hours before frying.
Q: What sauces go well with these pancakes?
Sour cream, spicy mayo, or even a tangy tomato salsa work great.
Q: Can I freeze them?
Yes. Fry lightly, cool, and freeze. Reheat in a pan or oven until hot and crisp.
