Description
Mashed Potato Pancakes with Meat Filling are golden crispy potato cakes stuffed with savory ground meat, perfect for using up leftover mashed potatoes and serving as a hearty dinner or snack.
Ingredients
Scale
- 6 cups leftover mashed potatoes
- 1 cup all-purpose flour, plus more for dusting
- 1 large egg
- 1 lb ground meat ( chicken, turkey, or beef)
- 1 small/medium onion, finely diced
- 1 large carrot, grated
- 1 garlic clove, minced
- 2 Tbsp finely chopped fresh parsley
- 1/2 cup fine bread crumbs, plain or Italian style
- Olive oil, for frying
- Salt and pepper, to taste
Instructions
- Heat a large skillet over medium/high heat. Add 1-2 tablespoons olive oil and ground meat. Sauté, breaking it up until cooked through, then season with 1 teaspoon salt and a pinch of pepper. Remove to a separate dish.
- In the same skillet, add 2 tablespoons olive oil, onions, and carrots. Sauté over medium heat for 5 minutes until softened and golden. Season lightly with salt and pepper. Return meat and juices to the pan.
- Press in minced garlic and add chopped parsley. Stir and cook for 1 minute until fragrant. Remove from heat and set aside.
- In a large bowl, mix mashed potatoes with egg and flour until combined. If the dough is sticky, add a little extra flour.
- Scoop a portion of the potato mixture into floured hands and flatten it into a disk. Place a tablespoon of meat filling in the center and seal the edges around it.
- Dip each stuffed pancake in bread crumbs, ensuring it’s fully coated. Flatten gently into a disk shape.
- Heat a large non-stick pan over medium heat with enough oil to coat the bottom. Fry pancakes in batches for 3-4 minutes per side until golden brown. Adjust heat if browning too quickly.
- Transfer pancakes to a paper towel-lined plate to drain excess oil. Serve warm with sour cream or your favorite dip.
Notes
- Leftover mashed potatoes work best as they are firmer and easier to shape.
- For a vegetarian option, replace meat with sautéed mushrooms or lentils.
- Freeze uncooked pancakes for up to 2 months; fry directly from frozen when ready to serve.
- Serve with sour cream, spicy mayo, or yogurt dips for extra flavor.
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 35mg
Keywords: mashed potato pancakes with meat filling, stuffed potato pancakes, leftover mashed potatoes recipe, potato cakes with meat, comfort food recipes