Mashed Potato Pancakes Meat Filling (Print Version)
Fluffy mashed potato pancakes envelop a savory meat center, crisped to perfection for any meal.
# Ingredients:
→ Mashed Potato Dough
01 -
480 ml cold mashed potatoes
02 -
1 large egg
03 -
30 g all-purpose flour, plus additional for dusting
04 -
Salt, to taste
05 -
Ground black pepper, to taste
→ Meat Filling
06 -
15 ml vegetable oil
07 -
225 g ground beef (or ground chicken or turkey, if preferred)
08 -
1 small onion, finely chopped
09 -
1 garlic clove, minced
10 -
2 g paprika
11 -
Salt, to taste
12 -
Ground black pepper, to taste
13 -
Fresh parsley, chopped (optional)
→ For Cooking
14 -
Vegetable oil, for pan-frying
# Instructions:
01 -
Heat oil in a skillet over medium heat. Add chopped onion and sauté for approximately 3 minutes until softened. Stir in minced garlic and cook for an additional 30 seconds. Add ground beef, breaking it apart with a spoon, and season with paprika, salt, and pepper. Cook until browned and thoroughly cooked. If desired, stir in chopped parsley. Allow the mixture to cool.
02 -
Combine cold mashed potatoes with egg, all-purpose flour, salt, and pepper in a bowl. Mix until a soft, workable dough forms. If the dough is excessively sticky, incorporate a small amount of extra flour.
03 -
Lightly dust your hands and work surface with flour. Take about 2 tablespoons of dough and flatten into a small circle. Spoon a portion of cooled meat filling into the center. Fold edges over the filling and shape into a flat patty. Repeat with remaining dough and filling.
04 -
Heat enough vegetable oil in a non-stick skillet over medium heat. Fry the formed pancakes in batches for 3 to 4 minutes per side until golden brown and crisp. Drain on paper towels to remove excess oil.
05 -
Serve warm, accompanied by sour cream, plain yogurt, or a preferred dipping sauce.
# Notes:
01 -
Ensure mashed potatoes are cold and firm before using to achieve optimal dough texture.