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Mashed Potato Pancakes with Meat Filling Recipe

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4.3 from 54 reviews

  • Author: Ezabella
  • Total Time: 55 minutes
  • Yield: 12 servings

Description

These Mashed Potato Pancakes with Meat Filling are a delicious and comforting dish that combines creamy mashed potatoes with a savory ground meat filling. Crispy on the outside and tender inside, these stuffed pancakes make a perfect appetizer or main course, ideal for using leftover mashed potatoes in a creative and flavorful way.

Ingredients

Pancake Mixture

  • 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, pressed
  • 2 Tbsp finely chopped fresh parsley
  • 1/2 cup fine bread crumbs (plain or Italian style)
  • 1 tsp salt (for seasoning meat)
  • Pinch of pepper (for seasoning meat and vegetables)
  • Salt and pepper to taste (for vegetables)
  • 1-4 Tbsp olive oil (for sautéing)

Instructions

  1. Cook the Meat: Heat a large skillet over medium-high heat. Add 1-2 Tbsp olive oil and the ground meat. Sauté, breaking it up continuously, until the meat is fully cooked. Season with 1 tsp salt and a pinch of pepper. Remove the meat to a separate dish.
  2. Sauté Vegetables: In the same skillet, add 2 Tbsp olive oil. Add the finely diced onion and grated carrot. Cook over medium heat for about 5 minutes until the vegetables are softened and golden. Season lightly with salt and pepper.
  3. Combine Meat and Aromatics: Return the cooked meat with its juices to the pan. Press in the garlic clove and add the chopped parsley. Stir and cook for about 1 minute until fragrant. Remove from heat and set aside.
  4. Prepare Pancake Dough: In a bowl, mash or stir together the leftover mashed potatoes, egg, and 1 cup of flour until well combined. Dust your hands with flour to prevent sticking, then scoop a rounded ice cream scoop of the potato mixture and pat it into a disk shape in your hand. If the mixture feels too sticky, sprinkle in a bit more flour as needed.
  5. Stuff the Pancakes: Place a heaping tablespoon of the meat filling into the center of the potato disk. Pinch the edges together securely to seal the filling inside. Dip the stuffed pancake into the bread crumbs, turning it to coat evenly. Pat it back into a flat disk shape to ensure even cooking.
  6. Sauté the Pancakes: Heat a large non-stick pan over medium heat and add enough olive oil to coat the bottom. When the oil is hot, carefully add the stuffed pancakes. Cook for 3-4 minutes on each side, or until they are golden and crisp. Adjust the heat if the pancakes brown too quickly. Repeat with the remaining pancakes, adding more oil as necessary. Remove the cooked pancakes to a plate lined with paper towels to drain excess oil and serve warm.

Notes

  • Use leftover mashed potatoes that are well-seasoned for best flavor.
  • You can swap ground meat types such as chicken, turkey, or beef to suit your preference.
  • If the potato mixture is too wet, add a little more flour for easier handling when forming pancakes.
  • The stuffed pancakes can be kept warm in a low oven (around 200°F) while you finish cooking the rest.
  • Serve with sour cream, applesauce, or a fresh salad for a complete meal.
  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Method: Frying
  • Cuisine: American

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