Mashed Potato Pancakes with Meat Filling

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Crispy on the outside, fluffy on the inside, and packed with a flavorful beef filling — these stuffed potato pancakes are the ultimate comfort food.

Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: ~40 minutes
Servings: 4
Calories: ~350 kcal per serving

Ingredients

For the potato pancakes:

  • Mashed potatoes – 3 cups (preferably chilled)

  • All-purpose flour – ½ cup

  • Egg – 1 large

  • Salt & black pepper – to taste

  • Oil – for frying

For the meat filling:

  • Ground beef – ½ lb

  • Onion – 1 small, finely chopped

  • Garlic – 2 cloves, minced

  • Paprika – ½ tsp

  • Dried thyme – ½ tsp

  • Salt & black pepper – to taste

  • Olive oil – 1 tbsp

Instructions

  1. Prepare the filling:

    • Heat olive oil in a skillet over medium heat.

    • Sauté onion and garlic for 3–4 minutes until softened.

    • Add ground beef, paprika, thyme, salt, and pepper. Cook until beef is fully browned, breaking it up as it cooks. Remove from heat and set aside.

  2. Prepare the potato mixture:

    • In a large bowl, combine mashed potatoes, flour, egg, salt, and pepper. Mix until well combined and workable.

  3. Assemble pancakes:

    • Divide the potato mixture into equal portions.

    • Flatten one portion in your hand, add a spoonful of meat filling in the center, and fold the potato mixture over to seal. Shape into a round pancake. Repeat with remaining portions.

  4. Fry to perfection:

    • Heat oil in a large skillet over medium heat.

    • Fry each pancake for 3–4 minutes per side, or until golden brown and crispy.

    • Transfer to a paper towel-lined plate to drain excess oil.

  5. Serve:

    • Enjoy hot with sour cream, garlic sauce, or your favorite dipping sauce.

Quick Notes & Pro Tips

  • Chilled mashed potatoes: Cold potatoes hold their shape better, making them easier to work with.

  • Seal well: Be sure to fully seal the edges to prevent filling from spilling during frying.

  • Add cheese: Stir in shredded cheddar or mozzarella to the filling for an extra cheesy twist.

Why You’ll Love It

These golden, crispy potato pancakes are hearty enough for a main dish but also make a fantastic appetizer or snack. They’re a great way to repurpose leftover mashed potatoes into something exciting and delicious.

Variations & Serving Suggestions

  • Different proteins: Swap ground beef for ground chicken, turkey, or pork.

  • Veggie-packed: Add sautéed mushrooms or bell peppers to the filling.

  • Serving ideas: Pair with sour cream, tzatziki, or spicy mayo for dipping.

Storage & Make-Ahead

  • Refrigerate: Store leftovers in an airtight container for up to 3 days.

  • Reheat: Warm in an oven or air fryer at 350°F for 5–7 minutes to re-crisp.

  • Freeze: Assemble uncooked pancakes, freeze on a baking sheet, then transfer to freezer bags. Fry from frozen, adding a few extra minutes to cook time.

FAQs

Q: Can I make these without eggs?
A: Yes — replace the egg with 1 tbsp cornstarch or a flaxseed egg for binding.

Q: What if my potato mixture is too sticky?
A: Add a little extra flour until the mixture is easy to handle.

Q: Can I bake them instead of frying?
A: Yes — bake at 400°F for 20–25 minutes, flipping halfway through.

Personal Note

These stuffed potato pancakes remind me of Eastern European comfort food — simple, hearty, and satisfying. Perfect for a cozy family dinner or an impressive appetizer.

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