Crispy Mashed Potato Pancakes with Savory Meat Filling Recipe

Ingredients

• 3 cups mashed potatoes (cooled; leftover potatoes work great)
• 1 large egg (for binding the ingredients together)
• ½ cup all-purpose flour (plus extra for dusting)
• 1 teaspoon salt (for seasoning)
• ½ teaspoon black pepper (to taste)
• 1 tablespoon olive oil (for frying the pancakes)
• For the meat filling:
  • 1 lb ground beef (or your choice of ground meat, such as turkey or chicken)
  • 1 medium onion, finely chopped
  • 1 tablespoon olive oil (for cooking the meat)
  • 1 teaspoon garlic powder
  • 1 teaspoon paprika
  • Salt and pepper to taste

Instructions

1. Prepare the meat filling: In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the finely chopped onion and cook until softened, about 3-4 minutes. Add the ground meat to the skillet and cook, breaking it apart with a spoon, until browned and fully cooked, about 7-10 minutes. Season with garlic powder, paprika, salt, and pepper. Once the meat is cooked, set it aside to cool slightly.
2. Make the potato pancake mixture: In a large bowl, combine the cooled mashed potatoes, egg, ½ cup flour, salt, and pepper. Mix until the ingredients are well combined and the mixture is smooth but thick. You can add a little more flour if the mixture is too loose to hold its shape.
3. Form the pancakes: Dust your hands with a little flour and take a small amount of the potato mixture, rolling it into a ball and then flattening it into a small disc. Place a spoonful of the cooked meat mixture in the center of each potato disc. Carefully fold the edges of the potato mixture over the meat to form a sealed pocket, then flatten it into a pancake shape. Repeat until all the mixture is used.
4. Fry the pancakes: Heat 1 tablespoon of olive oil in a skillet over medium heat. Once the oil is hot, carefully add the potato pancakes to the pan. Fry them for 3-4 minutes on each side, or until they are golden brown and crispy. You may need to do this in batches to avoid overcrowding the pan.
5. Serve: Once the pancakes are golden and crispy, remove them from the pan and place them on a paper towel-lined plate to drain excess oil. Serve the crispy mashed potato pancakes warm, with a dollop of sour cream or your favorite dipping sauce on the side.
   

   Notes