Crispy Mashed Potato Pancakes with Savory Meat Filling – A Comfort Food Favorite!

Looking for a comforting, crispy, golden dish that’s packed with flavor? These Mashed Potato Pancakes with Meat Filling are the perfect fusion of creamy mashed potatoes and juicy seasoned meat. Ideal for lunch, dinner, or even a snack, this recipe combines familiar ingredients into a satisfying and delicious meal the whole family will love.

Whether you’re using leftover mashed potatoes or making them from scratch, this dish is incredibly versatile, affordable, and freezer-friendly. Let’s dive into this long, detailed recipe that walks you through everything from ingredients and cooking steps to storage tips, serving suggestions, and variations.

Ingredients

For the Mashed Potato Dough:

• 3 cups cold mashed potatoes (best if made a day before)
• 1 large egg
• ½ cup all-purpose flour (plus more if needed)
• Salt and pepper to taste
• ½ teaspoon garlic powder (optional)
• ¼ teaspoon smoked paprika or chili flakes (optional)

For the Meat Filling:

• 250g (about ½ pound) ground beef (or ground chicken/turkey)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 2 tablespoons oil (olive or vegetable)
• 1 teaspoon ground cumin or mixed spices
• Salt and black pepper to taste
• 1 tablespoon tomato paste (optional)
• Optional: chopped parsley or coriander for freshness

Step-by-Step Instructions

Step 1: Prepare the Meat Filling

1. In a non-stick pan, heat oil over medium heat.
2. Add chopped onions and sauté until soft and translucent (about 3–4 minutes).
3. Stir in minced garlic and cook for another 1 minute.
4. Add the ground meat, breaking it apart with a spatula or spoon.
5. Season with salt, pepper, cumin, and optional tomato paste.
6. Cook the meat until browned and fully cooked, stirring occasionally (7–10 minutes).
7. Let the filling cool completely before using it.

Pro Tip: A dry filling is key! Make sure there is no excess moisture or the pancakes will fall apart.

Step 2: Make the Potato Dough

1. In a large bowl, combine the cold mashed potatoes, egg, flour, salt, pepper, and optional spices.
2. Mix everything until you have a soft but pliable dough. If it’s too sticky, add a little more flour.
3. Cover the dough and let it rest for 10 minutes.

Step 3: Assemble the Pancakes

1. Take a small portion of dough (about the size of a golf ball) and flatten it in your palm.
2. Place a spoonful of the meat filling in the center.
3. Carefully fold the edges of the dough over the filling to seal it, then gently flatten it into a round patty.
4. Repeat until all the dough and filling are used.

Step 4: Fry the Pancakes

1. Heat a little oil in a non-stick skillet over medium heat.
2. Place the pancakes in the skillet and fry for about 3–4 minutes on each side or until golden brown and crispy.
3. Transfer to paper towels to drain excess oil.

Healthier option: You can also bake them at 400°F (200°C) for 20–25 minutes, flipping halfway through.

Tips for Best Results

• Use cold mashed potatoes for firmer dough.
• Don’t overfill the pancakes; too much filling can cause them to break.
• You can add shredded cheese to the filling for an extra gooey center.
• Let the meat filling cool completely before shaping the pancakes.
• Don’t skip the resting step for the dough – it helps the texture.

Serving Suggestions

• Serve with sour cream or yogurt mixed with garlic and herbs.
• Add a fresh green salad or pickled vegetables on the side.
• For a spicy kick, pair them with sriracha, chili garlic sauce, or harissa.

Variations

• Vegetarian: Use sautéed mushrooms, spinach, or lentils instead of meat.
• Cheesy: Add mozzarella or cheddar to the filling.
• Spicy: Add chopped jalapeños or chili powder to the dough.

Storage and Freezing

• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze the uncooked pancakes on a tray, then transfer to freezer bags. Cook from frozen — no need to thaw!

FAQs

Can I use instant mashed potatoes?

Yes, but make sure they’re thick and not watery. The dough needs structure.

What flour works best?

All-purpose flour is ideal. For gluten-free, try rice flour or chickpea flour.

Can I bake instead of fry?

Absolutely! Baking is healthier and still gives a delicious texture.

Final Thoughts

These Mashed Potato Pancakes with Meat Filling are a crowd-pleasing comfort food that’s easy to make, affordable, and full of flavor. Perfect for meal prep, freezer-friendly, and endlessly customizable — they’re everything you want in a homemade recipe. Potsticker Soup with Mushrooms Bok Choy