Description
These mashed potato pancakes are crispy on the outside and stuffed with a savory ground beef filling. A delicious way to use up leftover mashed potatoes, perfect for dinner, brunch, or snacks.
Ingredients
- 2 cups cold mashed potatoes
- 1 large egg
- 1/2 cup all-purpose flour (plus extra for dusting)
- Salt and pepper to taste
- 1 tablespoon oil
- 1/2 pound ground beef (or ground chicken or turkey)
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1/2 teaspoon paprika
- Fresh parsley, chopped (optional)
- Vegetable oil for pan-frying
Instructions
- Heat oil in a skillet and sauté the chopped onion until soft. Add garlic and ground beef, seasoning with paprika, salt, and pepper. Cook until browned, stir in parsley if using, and let cool.
- In a bowl, mix cold mashed potatoes with the egg and flour. Season with salt and pepper. Add more flour if needed to make a soft, non-sticky dough.
- With floured hands, take a scoop of dough, flatten it, and place a spoonful of meat filling in the center. Fold and seal into a patty shape. Repeat with the rest of the dough and filling.
- Heat oil in a skillet over medium heat. Fry each pancake for 3–4 minutes per side or until golden and crispy. Drain on paper towels.
- Serve warm with sour cream or yogurt on the side.
Notes
- Add shredded cheese to the dough or filling for extra flavor.
- Use chili flakes or jalapeños for a spicy kick.
- Ground chicken or turkey can be used instead of beef.
- Vegetarian option: replace meat with sautéed mushrooms or spinach and cheese.
- Bake in the oven for a lighter version.
- Store in the fridge for up to 3 days or freeze cooked pancakes for longer storage.
Nutrition
- Serving Size: 1 pancake
- Calories: 230
- Sugar: 1g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 45mg
