Why You’ll Love This Recipe
Crispy mashed potato pancakes with savory meat filling are the ultimate comfort food, combining golden, pan-fried potato pancakes with a rich, flavorful center. This dish is hearty, satisfying, and perfect for turning simple ingredients into something special. The contrast between the crisp exterior and the soft, savory filling makes each bite deeply comforting and well balanced.
What makes this recipe especially appealing is its versatility. It is an excellent way to use leftover mashed potatoes, transforming them into a completely new meal. I tested this recipe with different meat fillings and found that a well-seasoned, finely cooked filling produces the best texture and flavor. These pancakes work beautifully as a main dish, a filling lunch, or even a standout appetizer. If you enjoy rustic, home-style cooking with bold savory flavor, this recipe is one you will want to make again and again.
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Crispy Mashed Potato Pancakes with Savory Meat Filling
- Total Time: 45 minutes
- Yield: 8 pancakes
- Diet: Low Lactose
Description
Golden, crispy mashed potato pancakes stuffed with a savory pork meat filling, pan-fried until crunchy outside and tender inside for a comforting, hearty meal.
Ingredients
- 3 cups cold mashed potatoes
- 1 large egg
- 1/3 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1 tbsp chopped parsley (optional)
- 1/2 lb (225 g) ground pork
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1/2 tsp paprika
- 1/2 tsp dried thyme
- 2 tbsp olive oil (for filling)
- Vegetable oil for frying
Instructions
- In a skillet, heat olive oil over medium heat.
- Add onion and sauté until soft.
- Add garlic and cook for 30 seconds.
- Add ground pork, paprika, thyme, salt, and pepper; cook until browned and fully cooked. Set aside to cool.
- In a large bowl, mix mashed potatoes, egg, flour, salt, pepper, garlic powder, and parsley.
- Take a scoop of potato mixture, flatten in your hand, add a spoonful of meat filling, and seal with more potato mixture.
- Form into a pancake shape.
- Heat vegetable oil in a skillet over medium heat.
- Fry pancakes 3–4 minutes per side until golden and crispy.
- Drain on paper towels and serve hot.
Notes
- Cold mashed potatoes work best for shaping.
- Do not overcrowd the pan while frying.
- Serve with sour cream, gravy, or mustard.
- Prep Time: 25 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-Fried
- Cuisine: Eastern European-Inspired
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
Mashed potatoes
Mashed potatoes form the base of the pancakes. They should be thick and well-seasoned so the pancakes hold together and crisp properly.
All-purpose flour
Flour helps bind the potato mixture and creates structure for frying.
Eggs
Eggs act as a binder, giving the pancakes stability while keeping the interior tender.
Salt
Salt enhances the flavor of the potatoes and balances the filling.
Black pepper
Black pepper adds mild warmth and depth.
Ground pork or beef
Ground meat creates a hearty, savory filling. Finely ground meat works best for even cooking.
Onion
Onion adds sweetness and depth to the meat filling.
Garlic
Garlic enhances the savory profile of the filling.
Paprika
Paprika adds warmth and subtle smokiness to the meat.
Oil
Oil is used for frying, helping the pancakes become golden and crisp.
Directions
Begin by preparing the filling. Heat a small amount of oil in a skillet over medium heat. Add the chopped onion and cook until softened. Stir in the garlic and cook briefly until fragrant. Add the ground meat and cook until fully browned, breaking it up into small pieces. Season with salt, black pepper, and paprika. Remove from heat and allow the filling to cool slightly.
In a mixing bowl, combine the mashed potatoes, eggs, flour, salt, and black pepper. Mix until smooth and well combined. Scoop a portion of the potato mixture into your hand and flatten it slightly. Place a small amount of meat filling in the center, then cover with another small portion of potato mixture. Shape gently into a thick pancake, sealing the edges well.
Heat oil in a large skillet over medium heat. Fry the pancakes in batches, cooking for several minutes per side until deeply golden and crisp. Transfer to paper towels to drain excess oil. Serve hot.
Equipment needed
Must-Have Tools to Get Rolling
Here’s what you’ll want to have on hand:
Silicone Spatula – Durable, heat-resistant silicone spatula perfect for mixing, scraping, and spreading. Gentle on non-stick cookware and easy to clean.
Large pot – You’ll need this to boil the whole cabbage head and soften the leaves.
large bowl –Spacious, durable large bowl ideal for mixing, serving, or food preparation. Made from sturdy material and easy to clean.
Sharp knife – For coring the cabbage and slicing out the thick stem in each leaf. A paring knife works best.
Mixing bowl – A big bowl makes it easier to combine your meat and rice filling evenly.
Cutting board – For prepping cabbage leaves and rolling them like a pro.
Full-Size Blender – is a powerful kitchen appliance for making smoothies, soups, and sauces in large batches.
3-in-1 Air Fryer – This versatile 3-in-1 air fryer offers Air Fry for healthier meals with less oil, Bake for bakery-quality desserts and treats, and Reheat to bring leftovers back to life with crispy, flavorful results
Servings and timing
This recipe serves approximately 4 people. Preparation time is about 20 minutes, with a cooking time of 25 minutes. Total time required is roughly 45 minutes.
Storage/reheating
Store leftover potato pancakes in an airtight container in the refrigerator for up to three days. Reheat in a skillet or oven to restore crispness. Avoid microwaving, as it softens the exterior.
Variations and Customizations
These mashed potato pancakes are highly adaptable. For a lighter filling, ground chicken or turkey can be used instead of pork or beef. Adding herbs such as parsley or chives to the potato mixture adds freshness and color.
Cheese can also be incorporated. A small amount of shredded cheese mixed into the potatoes or added to the filling creates extra richness. For a spiced version, chili flakes or cumin can be added to the meat.
You can also make a vegetarian version by replacing the meat with sautéed mushrooms, onions, and spinach. The method remains the same, delivering the same crisp exterior and satisfying texture.
FAQs
Can I use leftover mashed potatoes?
Yes, this recipe is ideal for using leftover mashed potatoes.
Why are my pancakes falling apart?
The mixture may need more flour or egg to bind properly.
Can I freeze these pancakes?
Yes, freeze cooked pancakes and reheat in the oven.
What oil works best for frying?
Neutral oils with high smoke points work best.
Can I make them smaller?
Yes, smaller pancakes work well as appetizers.
Should the filling be cooked first?
Yes, the meat filling must be fully cooked before stuffing.
Can I bake instead of fry?
Yes, but frying produces the crispiest result.
What sauces pair well with this dish?
Sour cream, garlic sauce, or mustard-based sauces work well.
Are these kid-friendly?
Yes, especially with mild seasoning.
Can I prepare them ahead of time?
They can be assembled ahead and fried just before serving.
Conclusion
Crispy mashed potato pancakes with savory meat filling are a comforting, satisfying dish that transforms humble ingredients into something truly special. With a golden crust, tender interior, and rich filling, they are perfect for family meals or casual gatherings. Easy to customize and deeply flavorful, this recipe is a wonderful example of simple home cooking done right.
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