Crispy Mashed Potato Pancakes with Savory Meat Filling

If you’re looking for the ultimate comfort food that’s crispy on the outside and creamy on the inside, you’ll love these Crispy Mashed Potato Pancakes with Savory Meat Filling. Perfectly golden and flavorful, they make a hearty main dish or a tasty snack for the whole family.

 Why You’ll Love This Recipe

•  Made from simple, budget-friendly ingredients

• Crispy, golden crust with a soft mashed potato center

•  Filled with juicy, seasoned meat for a satisfying bite

•  Great way to use up leftover mashed potatoes

•  Perfect for dinner, lunchboxes, or party appetizers

 Ingredients

For the Potato Dough

• 3 cups mashed potatoes (preferably chilled)

• 1 large egg

• ½ cup all-purpose flour (plus extra for dusting)

• Salt and pepper to taste

For the Savory Meat Filling

• ½ lb (225 g) ground beef or pork

• 1 small onion, finely chopped

• 1 garlic clove, minced

• 1 tbsp soy sauce or Worcestershire sauce

• Salt and pepper to taste

• Fresh herbs (parsley or dill), optional

 How to Make Crispy Mashed Potato Pancakes

1. Prepare the Filling

   • Heat oil in a skillet over medium heat.

   • Sauté onions and garlic until fragrant.

   • Add ground meat and cook until browned.

   • Stir in soy sauce, herbs, salt, and pepper.

   • Remove from heat and let it cool slightly.

2. Make the Potato Dough

   • In a large bowl, combine mashed potatoes, egg, and flour.

   • Mix until a soft dough forms.

   • Add a little extra flour if the mixture feels too sticky.

3. Assemble the Pancakes

   • Divide dough into even portions.

   • Flatten each piece into a circle.

   • Place a spoonful of meat filling in the center and seal the edges.

   • Flatten gently into a patty shape.

4. Fry Until Golden and Crispy

   • Heat oil in a nonstick pan over medium heat.

   • Cook each pancake for 3–4 minutes per side until golden brown.

   • Transfer to paper towels to drain excess oil.

5. Serve and Enjoy

   • Sprinkle with chopped parsley.

   • Serve hot with sour cream, garlic yogurt sauce, or ketchup.

 Pro Tips

• Use cold mashed potatoes — they hold shape better and fry more evenly.

• Dust each pancake lightly with flour before frying for extra crunch.

• You can substitute the meat filling with mushrooms, cheese, or vegetables for a vegetarian version.

• Don’t overcrowd the pan — cook in small batches for best results.

 Serving Suggestions

Serve your crispy mashed potato pancakes with:

• Sour cream or spicy mayo dip

• A side of coleslaw or salad

• A warm soup or stew

• Pickles for a tangy balance

 Storage and Reheating

• Refrigerate: Store leftovers in an airtight container for up to 3 days.

• Freeze: Freeze uncooked pancakes on a tray, then store in freezer bags for up to 2 months.

• Reheat: Pan-fry or bake at 375°F (190°C) until heated through and crispy again.

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