Mashed Potato Pancakes With Meat Filling

Mashed Potato Pancakes with Meat Filling

These savory pancakes are a delicious way to use up leftover mashed potatoes. The crispy potato exterior surrounds a flavorful meat filling, making for a satisfying and complete meal.

Ingredients:

• For the Potato Pancakes:
  • 6 cups leftover mashed potatoes (cooled and slightly dry)
  • 1 cup all-purpose flour, plus extra for dusting
  • 1 large egg
• For the Meat Filling:
  • 1 lb ground meat (beef, pork, chicken, or turkey)
  • 1 small onion, finely diced
  • 1 carrot (optional), grated
  • 1 garlic clove, minced
  • 2 tablespoons chopped fresh parsley
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons vegetable oil

Cooking Guide:

1. Prepare the Meat Filling: Heat oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the ground meat and cook, breaking it up with a spoon, until browned. Stir in the grated carrot (if using) and garlic, cook for another minute. Season with salt and pepper. Remove from heat and stir in the parsley.
2. Assemble the Pancakes: In a large bowl, combine the mashed potatoes, flour, and egg. Mix well until a soft dough forms. If the dough feels too sticky, add a little more flour, one tablespoon at a time.
3. Lightly flour a work surface. Divide the potato mixture into 8 equal portions. Roll each portion into a ball, then flatten into a patty. Place a spoonful of the meat filling in the center of each potato patty.
4. Gently fold the edges of the potato patty over the filling to enclose it completely. Shape into a round or oval pancake.
5. Heat another skillet with a thin layer of oil over medium heat. Fry the potato pancakes for 3-4 minutes per side, or until golden brown and crispy.
6. Serve hot with your favorite dipping sauce, such as sour cream, applesauce, or ketchup.

Tips:

• To ensure the potato pancakes are crispy, make sure your mashed potatoes are cool and slightly dry. If they are too wet, the pancakes will be soggy. If necessary, spread the mashed potatoes on a baking sheet and refrigerate for 30 minutes to dry out a bit.
• You can use any type of leftover mashed potatoes for this recipe. However, mashed potatoes made with russet potatoes will hold their shape better than those made with creamier potatoes.
• Feel free to experiment with different vegetables in the meat filling. Chopped mushrooms, bell peppers, or peas would all be delicious additions.
• These potato pancakes can be made ahead of time and reheated in a preheated oven at 350°F (175°C) for 10-15 minutes, or until warmed through.
• For a vegetarian option, simply omit the meat filling and add your favorite shredded cheese to the potato mixture before forming the pancakes.