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Mashed Potato Pancakes with Meat Filling Recipe

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4.1 from 37 reviews

Delicious and comforting Mashed Potato Pancakes stuffed with a savory meat filling, combining leftover mashed potatoes with a flavorful mixture of ground meat, vegetables, and herbs, then pan-fried to golden perfection. Perfect as a hearty appetizer or main dish.

  • Total Time: 55 minutes
  • Yield: 12 pancakes

Ingredients

For the Potato Pancakes

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

For the 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
  • 1/2 cup fine bread crumbs, plain or Italian style
  • 1 tsp salt (divided)
  • Pinch of black pepper (divided)
  • Olive oil for cooking (approximately 3–4 Tbsp)

Instructions

  1. Cook the Meat: Heat a large skillet over medium-high heat and add 1 to 2 tablespoons of olive oil. Add the ground meat and sauté, breaking it up with a spoon, until fully cooked. Season with 1 teaspoon salt and a pinch of pepper. Transfer the cooked meat to a separate dish and set aside.
  2. Sauté Vegetables: In the same skillet, add 2 tablespoons of olive oil. Add the finely diced onions and grated carrot. Stir and sauté over medium heat for about 5 minutes until vegetables are golden and softened. Season lightly with salt and pepper.
  3. Combine Meat and Vegetables: Return the cooked ground meat along with its juices back to the pan with the sautéed vegetables. Press the garlic clove and add it along with the chopped parsley. Cook while stirring for about 1 minute until fragrant, then remove from heat.
  4. Prepare Potato Mixture: In a mixing bowl, mash or stir together the 6 cups of leftover mashed potatoes with 1 large egg and 1 cup of all-purpose flour. If the mixture feels sticky, sprinkle with additional flour to prevent sticking.
  5. Form Pancakes: Dust your hands with flour and scoop a rounded portion of the potato mixture (about the size of a heaping ice cream scoop). Pat it into a flat disk. Place a heaping tablespoon of the meat filling in the center, then pinch the edges of the potato disk together to seal the filling inside.
  6. Coat Pancakes: Dip each stuffed potato pancake into the bread crumbs, turning to fully coat. Pat the coated pancake into a flat disk shape.
  7. Pan-Fry the Pancakes: Heat a large non-stick pan over medium heat and add enough olive oil to coat the bottom. Once hot, add the pancakes and sauté for 3 to 4 minutes on each side, or until they are golden brown. Adjust heat as needed to prevent burning. Repeat with remaining pancakes, adding more oil as necessary.
  8. Serve: Remove the cooked pancakes to a plate lined with paper towels to drain excess oil. Serve warm and enjoy!

Notes

  • You can use any ground meat such as chicken, turkey, or beef depending on your preference.
  • Leftover mashed potatoes work best for the pancakes, providing a creamy and flavorful base.
  • If the potato mixture is too sticky, add extra flour sparingly to make handling easier.
  • These pancakes can be served with sour cream, applesauce, or a dipping sauce of your choice for extra flavor.
  • For a gluten-free version, substitute all-purpose flour and bread crumbs with gluten-free alternatives.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 35 minutes
  • Category: Main Dish
  • Method: Frying
  • Cuisine: American

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