Mashed Potato Pancakes with Meat Filling

Name: Mashed Potato Pancakes with Meat Filling
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 12 pancakes
Ingredients: 6 cups leftover mashed potatoes; 1 cup all purpose flour; 1 large egg; 1 lb ground meat; 1 small/medium onion; 1 large carrot; 1 garlic clove; 2 Tbsp finely chopped fresh parsley; 1/2 cup fine bread crumbs

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5.0

60 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Total Time
55 mins
Servings
12 pancakes
Course
Main Course
Cuisine
Russian

Mashed Potato Pancakes with Meat Filling

Nolan Clark

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This is a fun and creative way to use up leftover mashed potatoes! We love these with sour cream.

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Ingredients

Servings

6 cups leftover mashed potatoes
1 cup all purpose flour plus more for dusting
1 large egg
1 lb ground meat I used pork, but chicken, turkey or beef will do
1 small/medium onion finely diced
1 large carrot grated
1 garlic clove
2 Tbsp finely chopped fresh parsley
1/2 cup fine bread crumbs plain or Italian style

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Instructions

Heat a large skillet over medium/high heat. Add 1-2 Tbsp olive oil and 1 lb ground meat. Saute, breaking it up until cooked through then season with 1 tsp salt and a pinch of pepper. Remove to a separate dish.
In the same skillet, add 2 Tbsp oil then add onions and carrots. Stir and saute over medium heat for 5 min until golden and softened. Season lightly with salt and pepper. Return meat with juices to the pan.
Press in 1 garlic clove and add chopped parsley. Cook stirring 1 minute or until fragrant. Remove from heat.
Mash or stir together 6 cups mashed potatoes with 1 egg and 1 cup flour. Place a rounded ice cream scoop of mixture into a well-floured hand and pat it into a disk. If potatoes seem too sticky, sprinkle with a little flour to keep it from sticking to your hand.
Place a heaping tablespoon of filling into the center and pinch the edges together to seal. Dip stuffed pancake in bread crumbs, turning to coat. Pat the stuffed pancake into a flat disk.
Heat a large non-stick pan over medium heat and add enough oil to coat the bottom of the pan. Once oil is hot, add pancakes and sautee 3-4 minutes per side or until golden. If browning too fast, reduce heat. Repeat with remaining pancakes adding more oil as needed. Remove to a plate lined with papertowels and serve warm.