Mashed Potato Pancakes with Meat Filling – A Crispy, Hearty, and Irresistible Recipe

If you’re looking for a comforting, flavorful, and satisfying dish that’s perfect for any time of the day, these Mashed Potato Pancakes with Meat Filling are exactly what you need. They’re crispy on the outside, soft on the inside, and bursting with savory meat flavor in every bite. This recipe combines simple ingredients to create something truly special—perfect for lunch, dinner, or even as an indulgent snack.

Ingredients

For the Mashed Potato Dough:

• 2 cups cold mashed potatoes (leftover mashed potatoes work great)
• 1 large egg
• 1/4 cup all-purpose flour, plus more for dusting
• Salt and black pepper, to taste

For the Meat Filling:

• 1 tablespoon vegetable oil
• 1/2 pound (225 g) ground beef (or ground chicken or turkey)
• 1 small onion, finely chopped
• 1 clove garlic, minced
• 1/2 teaspoon paprika
• Salt and black pepper, to taste
• 1 tablespoon fresh parsley, chopped (optional)

For Cooking:

• Vegetable oil, for pan-frying

Step-by-Step Instructions

1. Prepare the Meat Filling

Start by heating one tablespoon of oil in a skillet over medium heat. Add the finely chopped onion and sauté for about 3 minutes, or until it becomes soft and translucent. Stir in the minced garlic and cook for another 30 seconds.

Add the ground meat and cook, breaking it apart with a spoon or spatula. Season the meat with paprika, salt, and pepper. Continue cooking until the meat is browned and fully cooked through—about 5–7 minutes. If using parsley, stir it in at the end. Let the filling cool to room temperature before using.

2. Make the Mashed Potato Dough

In a large mixing bowl, combine the cold mashed potatoes with the egg and flour. Season with salt and pepper. Mix well until a soft, pliable dough forms. If the dough feels too sticky to handle, gradually add a bit more flour until it becomes easier to work with.

3. Assemble the Pancakes

Dust your hands and work surface with flour to prevent sticking. Take about two tablespoons of the mashed potato dough and flatten it into a small circle in your palm. Place a spoonful of the meat filling in the center. Carefully fold the edges over the filling, sealing it inside, and gently flatten the stuffed dough into a patty.

Repeat this process with the remaining dough and filling until all pancakes are formed.

4. Fry the Pancakes

Heat a generous amount of vegetable oil in a non-stick skillet over medium heat. Place the pancakes in the skillet (in batches if needed) and fry for 3–4 minutes on each side, or until golden brown and crispy. Avoid overcrowding the pan so they crisp up nicely.

Transfer the cooked pancakes to a plate lined with paper towels to drain any excess oil.

Serving Suggestions

These mashed potato pancakes are best served hot and fresh. Pair them with:

• Sour cream
• Greek yogurt
• Garlic dipping sauce
• Ketchup or spicy mayo
• Fresh salad for a balanced meal

You can also serve them as a side dish alongside grilled vegetables, soup, or roasted chicken.

Tips for Best Results

• Use cold mashed potatoes: They hold their shape better and help create a firmer dough.
• Don’t overfill: Too much filling can cause the pancakes to break open during frying.
• Make-ahead option: Assemble the pancakes and refrigerate them for a few hours or freeze them for up to one month before frying.
• Use parchment paper between layers if stacking them in the freezer.

Why You’ll Love This Recipe

• Budget-friendly: Uses basic ingredients you likely already have at home.
• Customizable: Swap the meat filling with vegetables, cheese, or mushrooms for a vegetarian version. Potsticker Soup with Mushrooms Bok Choy
• Family-friendly: Kids and adults love them equally.
• Perfect for leftovers: A great way to repurpose leftover mashed potatoes or cooked meat.