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
-
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.
-
-
Prepare the potato mixture:
-
In a large bowl, combine mashed potatoes, flour, egg, salt, and pepper. Mix until well combined and workable.
-
-
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.
-
-
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.
-
-
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.