Description
These Mashed Potato Pancakes with Ground Beef Filling are a delicious fusion dish combining the comforting texture of creamy mashed potatoes with a savory, spiced ground beef filling. Crispy on the outside and tender inside, they make a perfect appetizer or main course, inspired by Eastern European flavors.
Ingredients
Scale
For the Potato Pancakes:
- 3 cups mashed potatoes, chilled
- 1 cup all-purpose flour
- 1 large egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive oil (for frying)
For the Ground Beef Filling:
- 1 tablespoon olive oil
- 1/2 pound ground beef
- 1 small onion, finely diced
- 2 cloves garlic, minced
- 1/2 teaspoon paprika
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped
Instructions
- Prepare the Ground Beef Filling: In a skillet, heat 1 tablespoon olive oil over medium heat. Add the finely diced onion and minced garlic, sauté for 2 to 3 minutes until softened and fragrant. Add the ground beef along with paprika, cumin, salt, and black pepper. Cook for 6 to 7 minutes, breaking up the meat with a spatula, until the beef is browned and cooked through. Stir in chopped fresh parsley, then remove the skillet from heat and set aside.
- Make the Potato Pancake Dough: In a large mixing bowl, combine the chilled mashed potatoes with all-purpose flour, egg, salt, and black pepper. Mix thoroughly until a soft, pliable dough forms that can be shaped easily.
- Form the Pancakes: Divide the potato dough into equal portions depending on desired pancake size. Flatten each portion gently into a round patty. Place 1 to 2 tablespoons of the prepared beef filling in the center of each patty. Carefully fold the potato dough around the filling, sealing the edges well, and then flatten slightly, shaping them into pancake forms.
- Fry the Pancakes: Heat 2 tablespoons of olive oil in a skillet over medium heat. Fry the stuffed potato pancakes in batches, cooking each side for 3 to 4 minutes until they are golden brown and delightfully crispy. Be sure not to overcrowd the pan to ensure even cooking.
- Drain and Serve: Once cooked, transfer the pancakes to paper towels to drain excess oil. Serve warm with a dollop of sour cream or yogurt dip as a perfect accompaniment.
Notes
- Chilling the mashed potatoes before using helps create a firmer dough that’s easier to work with.
- You can substitute the ground beef for ground chicken, turkey, or pork to vary the flavor or cater to dietary preferences.
- These pancakes can be reheated in the oven to maintain crispness if prepared ahead of time.
- Ensure the filling is fully cooked to prevent any food safety issues.
- For a spicier version, add a pinch of chili flakes to the beef filling.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Course, Appetizer
- Method: Pan-Frying
- Cuisine: Eastern European-Inspired, Fusion
Nutrition
- Serving Size: 1 pancake
- Calories: 190
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 9 g
- Saturated Fat: 2 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 8 g
- Cholesterol: 40 mg
