Mashed Potato Pancakes with Meat Filling 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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For the Mashed Potato Dough:

2 cups cold mashed potatoes

1 large egg

1/4 cup all-purpose flour (plus more for dusting)

Salt and pepper to taste

For the Meat Filling:

1 tablespoon oil

1/2 pound ground beef (or ground chicken/turkey)

1 small onion, finely chopped

1 garlic clove, minced

1/2 teaspoon paprika

Salt and pepper to taste

Fresh parsley, chopped (optional)

For Cooking:

Vegetable oil, for pan-frying

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Prepare the Meat Filling: In a skillet over medium heat, heat 1 tablespoon oil. Add the chopped onion and cook until soft, about 3 minutes. Add the garlic and cook 30 seconds more. Stir in the ground meat, breaking it apart with a spoon. Season with paprika, salt, and pepper. Cook until browned and no longer pink. Stir in chopped parsley (if using). Let cool.

Make the Dough: In a bowl, mix the mashed potatoes with egg, flour, salt, and pepper until a soft dough forms. If the dough is too sticky, add a bit more flour.

Shape the Pancakes: Dust your hands and surface with flour. Take a portion of dough (about 2 tablespoons), flatten into a circle, and place a spoonful of the meat mixture in the center. Fold the edges over and shape into a flat patty. Repeat with remaining dough and filling.

Pan-Fry the Pancakes: Heat vegetable oil in a non-stick skillet over medium heat. Fry the pancakes in batches for 3–4 minutes per side, or until golden brown and crispy. Drain on paper towels.

Serve: Serve hot with sour cream, yogurt, or your favorite dipping sauce. These are perfect for lunch, dinner, or a hearty snack.