Mashed Potato Pancakes with Meat Filling
Crispy mashed potato pancakes filled with a savory, seasoned meat mixture, offering a comforting and satisfying dish perfect for any meal.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 8-10 pancakes
- Category: Main Course
- Method: Frying
- Cuisine: Comfort Food
- Diet: Halal
Ingredients
- 2 cups mashed potatoes (smooth and lump-free)
- 1 large egg
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 250 g ground beef or chicken
- 1 small onion, finely chopped
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/4 teaspoon cumin
- 2 tablespoons chopped parsley
- 3 to 4 tablespoons vegetable oil (for frying)
Instructions
- Heat vegetable oil in a skillet over medium heat and sauté chopped onion until soft.
- Add ground meat and cook until browned, breaking it apart.
- Season with salt, black pepper, paprika, and cumin, then cook a few more minutes.
- Remove from heat, stir in parsley, and let the filling cool.
- In a bowl, mix mashed potatoes, egg, flour, salt, and black pepper to form a soft dough.
- Take a portion of dough, flatten it, and place a spoonful of meat filling in the center.
- Seal the edges and flatten gently into a pancake shape.
- Repeat with remaining dough and filling.
- Heat oil in a frying pan and cook pancakes for 3–4 minutes on each side until golden and crispy.
- Transfer to paper towels to remove excess oil and serve warm.
Notes
- Use leftover mashed potatoes for best results.
- Add more flour if the dough is too sticky.
- Ensure the filling is cool before assembling to prevent breaking.
- Avoid overcrowding the pan while frying.
- Serve with yogurt or garlic sauce for extra flavor.
Nutrition
- Serving Size: 1 pancake
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 320 mg
- Fat: 10 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 9 g
- Cholesterol: 45 mg
