Description
These Mashed Potato Pancakes with Meat Filling are a hearty and comforting dish perfect for using up leftover mashed potatoes. Crisp on the outside and filled with a savory mixture of ground meat, onions, carrots, garlic, and parsley, these pancakes make a delicious meal or appetizer that combines the best of mashed potatoes and flavorful meat filling.
Ingredients
Scale
Potato Pancake Batter
- 6 cups leftover mashed potatoes
- 1 cup all purpose flour (plus more for dusting)
- 1 large egg
Meat Filling
- 1 lb ground meat (pork, 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 tsp salt (divided)
- Pinch of black pepper (divided)
- 2 Tbsp olive oil (plus more as needed for frying)
Coating
- 1/2 cup fine bread crumbs (plain or Italian style)
Instructions
- Cook the Meat: Heat a large skillet over medium-high heat and add 1-2 tablespoons of olive oil. Add the ground meat and sauté, breaking it up as it cooks until completely browned. Season with 1 teaspoon salt and a pinch of black pepper. Remove the cooked meat to a separate dish.
- Sauté Vegetables: In the same skillet, add 2 tablespoons of olive oil. Add the diced onions and grated carrots, stirring occasionally as you sauté over medium heat for about 5 minutes until golden and softened. Season lightly with salt and pepper.
- Add Flavorings and Combine: Return the cooked meat along with its juices to the skillet. Press in the garlic clove and add the finely chopped parsley. Cook everything together, stirring for about 1 minute until fragrant. Remove from heat and set the filling aside.
- Prepare Potato Pancake Mixture: In a large bowl, mash or stir the leftover mashed potatoes together with the egg and 1 cup of flour until combined. To shape the pancakes easily, dust your hands with flour, then scoop a rounded ice cream scoop of the potato mixture and pat it into a disk. If the mixture is too sticky, sprinkle additional flour as needed to prevent sticking.
- Stuff Pancakes: Place a heaping tablespoon of the prepared meat and vegetable filling into the center of each potato disk. Pinch the edges tightly together to seal the filling inside. Then dip each stuffed pancake into the bread crumbs, turning to coat all sides, and gently pat the pancake back into a flat disk shape.
- Pan-Fry Pancakes: Heat a large non-stick skillet over medium heat and add enough oil to coat the bottom. Once the oil is hot, add the pancakes and sauté for 3-4 minutes per side until they develop a golden-brown crust. If they are browning too quickly, reduce the heat to avoid burning. Repeat with the remaining pancakes, adding more oil as necessary. Drain the finished pancakes on paper towels and serve warm.
Notes
- For best results, use cold leftover mashed potatoes that are firm and not too loose or creamy.
- You can substitute the ground pork with ground chicken, turkey, or beef according to your preference.
- If the pancakes are not sealing well, add a bit more flour to the potato mixture to help bind the edges.
- To keep pancakes warm while cooking batches, place them on a baking sheet in a low oven (about 200°F/90°C).
- Serve these pancakes with a dollop of sour cream, apple sauce, or a simple side salad for a complete meal.
