Description
Mashed Potato Pancakes with Ground Beef Filling are a delicious and comforting dish featuring crispy, golden brown potato pancakes stuffed with a savory mixture of seasoned ground beef, onions, and garlic. Perfect as a hearty appetizer or main course, these pancakes combine creamy mashed potatoes with a flavorful meat filling, pan-fried to perfection for a satisfying crunchy exterior.
Ingredients
Scale
Potato Pancake Batter
- 2 cups mashed potatoes (cold or room temperature)
- 1 cup all-purpose flour
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon chopped green onions (optional)
- 1 tablespoon oil or butter for frying
Ground Beef Filling
- 1/2 lb ground beef
- 1/2 small onion, finely chopped
- 1 garlic clove, minced
- 1/2 teaspoon paprika
- Salt and pepper to taste
- 1 tablespoon oil for cooking beef
Instructions
- Cook the Ground Beef Filling: Heat 1 tablespoon of oil in a skillet over medium heat. Add the ground beef, finely chopped onion, and minced garlic, cooking until the beef is browned and fully cooked through. Season with paprika, salt, and pepper to taste. Stir well, then remove from heat and set aside to cool slightly.
- Prepare Potato Dough: In a mixing bowl, combine the mashed potatoes, all-purpose flour, egg, salt, black pepper, and chopped green onions if using. Mix thoroughly until a soft dough forms, adding additional flour if the mixture is too sticky to handle.
- Form Potato Patties: Divide the potato dough into 8 equal portions. Take each portion and flatten it into a round patty approximately 3 inches in diameter using your hands.
- Stuff the Pancakes: Place about 1 tablespoon of the cooled ground beef filling in the center of one potato patty. Cover it with another potato patty, sealing the edges carefully to encase the filling inside. Gently flatten the stuffed pancake slightly. Repeat this process for the remaining patties and filling.
- Fry the Pancakes: Heat oil or butter in a skillet over medium heat. Fry each stuffed potato pancake for about 3 to 4 minutes on each side, or until they turn golden brown and crispy.
- Drain and Serve: Remove the cooked pancakes from the skillet and place them on paper towels to drain excess oil. Serve the mashed potato pancakes hot, optionally paired with sour cream or your favorite dipping sauce.
Notes
- Make sure the mashed potatoes are cold or at room temperature to prevent the dough from becoming too sticky.
- If the potato dough feels too wet, add flour gradually until it reaches a manageable consistency.
- You can customize the filling by adding finely chopped herbs or other spices according to taste.
- For a crispier texture, cook the pancakes in a mixture of butter and oil.
- Serve immediately after cooking for best texture and flavor.
