Mashed Potato Pancakes with Savory Meat Filling (Print version)
Golden mashed potato pancakes stuffed with a savory ground beef filling and pan-fried until crisp.
# Ingredients:
For the meat filling
01 -
1 tablespoon olive oil
02 -
1 lb (450 g) ground beef
03 -
1 small yellow onion, finely diced
04 -
1 medium carrot, grated
05 -
2 cloves garlic, minced
06 -
2 tablespoons chopped fresh parsley
07 -
1 teaspoon kosher salt, divided
08 -
1/2 teaspoon black pepper
For the potato pancakes
09 -
6 cups (about 1.4 kg) cold mashed potatoes
10 -
1 large egg
11 -
1 cup (125 g) all-purpose flour, plus more for hands and shaping
12 -
3/4 cup (75 g) fine plain bread crumbs
13 -
1/3 cup (80 ml) neutral oil, plus more as needed for frying
14 -
Sour cream or plain yogurt, for serving
# Instructions:
01 -
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the ground beef, 1/2 teaspoon salt, and black pepper. Cook, breaking it into small pieces, until browned and fully cooked, 6-8 minutes. Transfer to a bowl.
02 -
In the same skillet, add the onion and carrot. Cook over medium heat for 5 minutes until softened. Stir in the garlic and parsley for 1 minute, then return the beef to the skillet. Taste and season with the remaining salt as needed. Let the filling cool slightly.
03 -
In a large bowl, mix the cold mashed potatoes with the egg and flour. The mixture should be soft but hold together when scooped. If it is very sticky, add 1-2 tablespoons more flour.
04 -
Dust your hands with flour. Scoop about 1/3 cup potato mixture and flatten it into a thick disk. Add 1 heaping tablespoon meat filling to the center, fold the potato around it, seal the edges, and gently flatten into a pancake.
05 -
Place the bread crumbs in a shallow dish. Press each stuffed pancake into the crumbs on both sides, coating the edges lightly too.
06 -
Heat a thin layer of neutral oil in a nonstick skillet over medium heat. Fry the pancakes in batches for 3-4 minutes per side until crisp and deep golden. Add more oil as needed between batches.
07 -
Transfer the pancakes to a paper towel-lined plate for 1 minute. Serve warm with sour cream or plain yogurt.
# Good to know:
01 -
Cold, firm mashed potatoes are easiest to shape.
02 -
Makes about 12 stuffed pancakes.
03 -
Best served warm after pan-frying.