Mashed Potato Pancakes with Meat Filling
Indulge your senses with the warm, comforting flavors of Mashed Potato Pancakes with Meat Filling. This delightful dish takes leftover mashed potatoes and transforms them into golden, crispy pancakes loaded with savory, flavorful meat filling. Perfect for busy weeknights and nostalgic Sunday dinners alike, these pancakes evoke cherished memories while catering to your taste buds. Quick to prepare, kid-friendly, and irresistibly delicious, they are the ultimate way to elevate humble leftovers into a crave-worthy meal. As you take the first bite, envision the satisfying crunch giving way to a creamy potato interior, perfectly complemented by the sumptuous, seasoned meat.
Are you ready for a craving that hits the spot?
Imagine a chilly evening, the aroma of frying pancakes enveloping your kitchen, and the kids eagerly waiting at the dining table, their eyes sparkling with anticipation. What’s more indulgent than that? Whether you’re feeding a hungry family or preparing a comforting meal for yourself, can you resist the call of crispy potato pancakes bursting with a savory center? You’ll be hard-pressed to find a dish that offers both nostalgia and satisfaction in every bite.
Why You’ll Love This Recipe
These Mashed Potato Pancakes with Meat Filling have everything you could desire in a meal:
- Easy Prep: With minimal ingredients and straightforward steps, you can whip these pancakes up in no time.
- Kid-Friendly: Even the pickiest eaters will be lining up for these decadent bites.
- Crowd-Pleaser: Perfect for potlucks or gatherings, this dish will impress family and friends alike.
- Leftover Magic: Transform last night’s mashed potatoes into a new favorite, reducing food waste while adding variety to your meals.
Ingredients
To create these mouthwatering Mashed Potato Pancakes with Meat Filling, gather the following ingredients:
- 6 cups leftover mashed potatoes
- 1 cup all-purpose flour, plus more for dusting
- 1 large egg
- 1 lb ground meat (beef, turkey, or chicken)
- 1 small/medium onion, finely diced
- 1 large carrot, grated
- 1 garlic clove, minced
- 2 Tbsp fresh parsley, chopped
- 1/2 cup plain or Italian-style bread crumbs
- Olive oil for frying
- Salt and pepper to taste
These ingredients come together to create a dish that’s not only visually appealing but also bursting with flavor. The creamy mashed potatoes provide a comforting foundation, the filling adds a savory punch, and each bite promises to be more delectable than the last.
Timing
In just about 30 minutes, you can bring these delightfully indulgent pancakes to the table. That’s right—fast and flavor-packed without skimping on indulgence. Whether you’re in a rush or taking your time to savor each step, this recipe seamlessly adjusts to your pace.
Step-by-Step
Let’s dive into the marvelous process of making these Mashed Potato Pancakes:
Cook the Meat: Heat a large skillet over medium-high heat. Add a drizzle of olive oil and sauté your ground meat until it’s fully cooked and browned. Season generously with salt and pepper; set aside in a bowl.
Sauté Veggies: In the same skillet, toss in the finely diced onion and grated carrot. Cook for about 5 minutes until they turn soft and golden, allowing their natural sweetness to shine through. Return the cooked meat to the skillet along with minced garlic and parsley, cooking for one more minute to meld those flavors together.
Make Potato Mixture: In a large mixing bowl, combine your leftover mashed potatoes with flour and the egg. If the mixture feels sticky, don’t hesitate to dust it with a little more flour to achieve the perfect consistency.
Form the Patties: Scoop a portion of the potato mixture into your hand—about a generous handful. Flatten it gently, then spoon a hearty amount of the meat filling into the center. Fold the edges over to seal and form a beautiful, round patty.
Coat with Bread Crumbs: Dip each patty into the bread crumbs, ensuring an even coating for that crunchy exterior you know you crave.
Fry to Perfection: Heat oil in the skillet over medium heat, then fry each pancake for about 3–4 minutes per side until they achieve a beautiful golden-brown color, with the edges crisp and enticing.
Drain: Once fried to perfection, transfer your pancakes to a paper towel-lined plate. This will help absorb any excess oil, leaving you with a dish that’s beautifully crisp yet not greasy.
Serve Warm: These pancakes are best served warm, with a dollop of sour cream or your favorite dipping sauce.
Nutritional Information
Indulging in these Mashed Potato Pancakes with Meat Filling means treating yourself to a fulfilling meal. Each pancake is rich and hearty, boasting approximately 250 calories, making them a satisfying choice for lunch or dinner. While they are certainly a delightful indulgence, they can easily fit into a balanced eating plan, especially when served with a side of greens or a fresh salad.
Healthier Alternatives
While this recipe is already pretty wholesome, you can take it a step further with a few healthier swaps:
- Ground turkey or chicken: For a leaner option, swap out beef for ground turkey or chicken.
- Gluten-free flour: Use a gluten-free flour blend to make this recipe suitable for gluten sensitivity.
- Vegetable oil: Instead of olive oil, consider using avocado oil for a healthier frying option.
- Dairy-free substitutes: If needed, you can use plant-based mashed potatoes or dairy-free sour cream for a completely dairy-free dish.
Serving Suggestions
These Mashed Potato Pancakes shine even brighter when paired with the right accompaniments. Consider serving them alongside:
- A fresh garden salad for a light contrast.
- A hearty bowl of soup for a cozy dinner.
- Tzatziki or a spicy dipping sauce to wake up those flavors a bit.
- If you have a sweet tooth, serve with a side of apple sauce for an unexpected twist that balances the savory notes of the pancakes.
Common Mistakes
Every cooking adventure has its pitfalls. Here are some common mistakes to avoid while crafting your Mashed Potato Pancakes:
- Overbaking: Ensure not to fry them for too long. You want that perfect golden crisp without overdoing it.
- Texture issues: If the mixture is too wet, your pancakes may fall apart. Dust with extra flour as needed.
- Messes: Ensure your frying oil is hot before adding the pancakes—this helps maintain their shape and prevents splattering.
Storing Tips
After making your Mashed Potato Pancakes, you might find leftovers—a treasure of flavor waiting to be enjoyed again. Here’s how to store them:
- Freezing Portions: Allow the pancakes to cool completely, then lay them out in a single layer on a baking sheet. Freeze until solid, then transfer to a zip-top freezer bag.
- Reheating Instructions: For optimal taste and texture, reheat in a skillet over medium heat until warmed through and crisp on both sides or pop them in a preheated oven at 375°F (190°C) until sizzling.
Tempt readers to bake it ASAP
This is the moment you’ve been waiting for! Don’t let those leftover mashed potatoes go to waste—grab your apron and get cooking! Transform your kitchen into a haven of mouthwatering smells and satisfying flavors with Mashed Potato Pancakes with Meat Filling. It’s time to indulge in a guilt-free dish that’s quick, comforting, and sure to become a beloved favorite in your home. Hurry, your tastebuds are waiting for this delectable treat!
FAQs
How do I know if my pancakes are cooked through?
Your Mashed Potato Pancakes should be golden brown on both sides and hot throughout. If you’re unsure, you can always cut one open to check for doneness.
Can I bake these pancakes instead of frying them?
Absolutely! For a healthier option, preheat your oven to 400°F (200°C) and bake the pancakes on a greased baking sheet for about 20 minutes, flipping halfway through.
What can I use instead of bread crumbs?
If you don’t have bread crumbs on hand, crushed crackers or even panko can work well as a substitute.
Are these pancakes suitable for freezing?
Yes! These pancakes freeze beautifully. Just ensure they are cooled completely before transferring them to a freezer-safe bag.
How can I jazz up the filling?
Feel free to add your favorite spices, vegetables, or cheeses to the meat filling for an extra burst of flavor. The beauty of this recipe is its versatility!
Print
Mashed Potato Pancakes with Meat Filling
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Diet: None
Description
Delicious crispy pancakes made from leftover mashed potatoes, filled with savory ground meat and veggies, perfect for the whole family.
Ingredients
- 6 cups leftover mashed potatoes
- 1 cup all-purpose flour, plus more for dusting
- 1 large egg
- 1 lb ground meat (beef, turkey, or chicken)
- 1 small/medium onion, finely diced
- 1 large carrot, grated
- 1 garlic clove, minced
- 2 Tbsp fresh parsley, chopped
- 1/2 cup plain or Italian-style bread crumbs
- Olive oil for frying
- Salt and pepper to taste
Instructions
- Heat a large skillet over medium-high heat, add olive oil and sauté the ground meat until fully cooked and browned. Season with salt and pepper; set aside.
- In the same skillet, cook diced onion and grated carrot for about 5 minutes until soft and golden. Return cooked meat, add minced garlic and parsley, and cook for one more minute.
- In a large bowl, combine leftover mashed potatoes with flour and egg. Dust with more flour if the mixture feels sticky.
- Scoop a portion of the potato mixture, flatten it, and place the meat filling in the center. Fold the edges over to seal and form a patty.
- Dip each patty in bread crumbs for an even coating.
- Heat oil in the skillet and fry each pancake for 3-4 minutes per side until golden brown.
- Transfer fried pancakes to a paper towel-lined plate to drain excess oil.
- Serve warm with sour cream or your favorite sauce.
Notes
Pairs well with a fresh garden salad or a hearty bowl of soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 250
- Sugar: 3g
- Sodium: 350mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 70mg
