Mashed potato pancakes with meat filling are a beloved comfort food found in many Eastern European and Central Asian cuisines, often known by various names like zrazy, kartoflaniki, or simply stuffed potato cakes. Combining soft, creamy mashed potatoes and a savory, seasoned meat mixture, these crispy golden pancakes are both satisfying and delicious. They’re an excellent way to repurpose leftover mashed potatoes, turning them into something entirely new and mouthwateringly irresistible.
This dish offers the best of both worlds — the rich flavor of mashed potatoes and the hearty bite of meat — all encased in a golden crust from pan-frying. Served hot with sour cream, yogurt, or your favorite dipping sauce, these stuffed potato pancakes can be enjoyed as a main dish, a side, or even as a snack.
Whether you’re preparing them for a family dinner, a cozy winter meal, or a way to impress guests with minimal effort, these potato pancakes are guaranteed to be a hit. Let’s dive into the detailed breakdown of how to make them.
Ingredients:
For the Mashed Potato Dough:
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2 cups cold mashed potatoes
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1 large egg
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1/4 cup all-purpose flour (plus more for dusting)
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Salt and pepper, to taste
For the Meat Filling:
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1 tbsp oil
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1/2 lb ground beef (or ground chicken or turkey)
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1 small onion, finely chopped
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1 garlic clove, minced
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1/2 tsp paprika
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Salt and pepper, to taste
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Fresh parsley, chopped (optional)
For Cooking:
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Vegetable oil, for pan-frying
Preparation:
Step 1: Prepare the Meat Filling
In a skillet, heat 1 tablespoon of oil over medium heat. Add finely chopped onions and sauté for about 3 minutes until they turn translucent and soft. Add the minced garlic and cook for another 30 seconds until fragrant.
Next, add the ground beef (or your chosen meat) to the skillet, breaking it apart with a spatula or wooden spoon. Season with paprika, salt, and pepper, stirring occasionally until the meat is fully browned and cooked through — this should take about 6–8 minutes.
Optional: Once the meat is cooked, stir in freshly chopped parsley to add a burst of freshness and aroma. Set the filling aside to cool slightly before assembling the pancakes.
Step 2: Make the Dough
In a mixing bowl, combine 2 cups of cold mashed potatoes with one large egg, 1/4 cup of all-purpose flour, salt, and pepper. Mix everything until a soft, pliable dough forms.
Note: If your dough feels too sticky, you can add a bit more flour, a tablespoon at a time, until it’s easy to handle but still soft.
Step 3: Shape the Pancakes
Dust your hands and your working surface lightly with flour to prevent sticking. Scoop about 2 tablespoons of the mashed potato dough and flatten it into a circle about 3 inches in diameter. Place a spoonful of the meat filling in the center.
Carefully fold the edges of the dough over the filling to enclose it, then shape it into a flattened patty. Make sure the meat is fully sealed inside to prevent leaks during cooking. Repeat the process until all dough and filling are used up — you should end up with 8 to 10 pancakes, depending on size.
Step 4: Pan-Fry
Heat a generous amount of vegetable oil in a non-stick skillet over medium heat. Fry the pancakes in batches, making sure not to overcrowd the pan.
Cook each pancake for about 3–4 minutes per side, or until they are golden brown and crispy on both sides. Adjust the heat as needed to prevent burning. Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil.
Step 5: Serve
Serve your mashed potato pancakes hot and fresh from the pan, ideally with a dollop of sour cream, plain yogurt, or a tangy dipping sauce like tzatziki or garlic aioli. These pancakes are best enjoyed warm, when the crispy exterior contrasts perfectly with the tender potato and juicy meat filling inside.
Variation
This dish is incredibly versatile. Here are a few tasty variations to consider:
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Cheese Filling: Add shredded cheese to the meat mixture or make a cheesy version with mozzarella or cheddar inside.
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Vegetarian Option: Substitute the meat with sautéed mushrooms, spinach, or a lentil-based filling for a hearty vegetarian twist.
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Spicy Version: Add chili flakes or diced jalapeños to the meat for a spicier take.
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Herb Infusion: Mix fresh dill, thyme, or basil into the potato dough for added flavor.
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Baked Alternative: For a healthier option, bake the stuffed pancakes at 400°F (200°C) for 20 minutes, flipping halfway through.
Cooking Note:
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Always use cold mashed potatoes — they are firmer and make the dough easier to shape.
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Don’t overfill the pancakes, or they might break open during cooking.
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If using leftover mashed potatoes, make sure they aren’t overly creamy or runny — this can affect the dough’s texture.
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To keep pancakes warm while cooking the rest, place them on a baking sheet in a low oven (around 200°F or 90°C).
Serving Suggestions:
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With Sauces: Serve alongside sour cream, creamy garlic sauce, tzatziki, or even ketchup for kids.
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As a Meal: Pair with a light green salad or pickled vegetables for a balanced plate.
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As Appetizers: Make smaller-sized pancakes for bite-sized party snacks.
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With Soup: Serve with a bowl of borscht or chicken broth for a comforting meal.
Tips:
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Use waxy potatoes like Yukon Golds for better texture.
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Mash potatoes thoroughly so there are no lumps in the dough.
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Let the meat cool slightly before stuffing to avoid making the dough sticky.
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Refrigerate leftovers and reheat in a skillet to maintain crispiness.
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Freeze uncooked pancakes on a tray, then store in ziplock bags for future use.
Prep Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Nutritional Information (per pancake, approx.):
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Calories: 220 kcal
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Protein: 10 g
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Sodium: 220 mg (varies depending on salt usage and added sauces)
Note: Values may vary based on the specific brands and portion sizes used.
FAQs
Q: Can I use instant mashed potatoes?
A: While possible, it’s not ideal. Fresh mashed potatoes offer better texture and flavor. If using instant, make them thick and let them cool completely.
Q: Can I prepare them ahead of time?
A: Yes, shape the pancakes and refrigerate them for up to 24 hours before cooking. You can also freeze them for longer storage.
Q: What’s the best way to reheat leftovers?
A: Pan-frying is best for retaining crispiness. Microwave works in a pinch but may make them soft.
Q: Can I use sweet potatoes instead?
A: Yes! Sweet potatoes give a sweeter, more vibrant twist. You may need to adjust the flour since sweet potatoes are moister.
Q: Are they gluten-free?
A: Use a gluten-free flour blend for the dough to make them gluten-free, but check all ingredients (like seasonings and meat) for hidden gluten.
Conclusion
Mashed potato pancakes with meat filling are more than just a clever way to use leftovers — they’re a delicious, hearty, and satisfying dish that brings warmth and comfort to the table. With their crispy crust and savory center, these pancakes make for a delightful meal anytime of the year. Versatile, customizable, and easy to prepare, this recipe deserves a place in your regular rotation.
So next time you find yourself with leftover mashed potatoes or are craving something hearty and homemade, give these stuffed potato pancakes a try. From family dinners to party snacks, they’ll quickly become a favorite. Enjoy every crispy, savory bite!
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Mashed Potato Pancakes with Meat Filling
- Total Time: 40 minutes
- Yield: 8–10 pancakes 1x
Ingredients
Ingredients:
For the Mashed Potato Dough:
-
2 cups cold mashed potatoes
-
1 large egg
-
1/4 cup all-purpose flour (plus more for dusting)
-
Salt and pepper, to taste
For the Meat Filling:
-
1 tbsp oil
-
1/2 lb ground beef (or ground chicken or turkey)
-
1 small onion, finely chopped
-
1 garlic clove, minced
-
1/2 tsp paprika
-
Salt and pepper, to taste
-
Fresh parsley, chopped (optional)
For Cooking:
-
Vegetable oil, for pan-frying
Instructions
In a skillet, heat 1 tablespoon of oil over medium heat. Add finely chopped onions and sauté for about 3 minutes until they turn translucent and soft. Add the minced garlic and cook for another 30 seconds until fragrant.
Next, add the ground beef (or your chosen meat) to the skillet, breaking it apart with a spatula or wooden spoon. Season with paprika, salt, and pepper, stirring occasionally until the meat is fully browned and cooked through — this should take about 6–8 minutes.
Optional: Once the meat is cooked, stir in freshly chopped parsley to add a burst of freshness and aroma. Set the filling aside to cool slightly before assembling the pancakes.
In a mixing bowl, combine 2 cups of cold mashed potatoes with one large egg, 1/4 cup of all-purpose flour, salt, and pepper. Mix everything until a soft, pliable dough forms.
Note: If your dough feels too sticky, you can add a bit more flour, a tablespoon at a time, until it’s easy to handle but still soft.
Dust your hands and your working surface lightly with flour to prevent sticking. Scoop about 2 tablespoons of the mashed potato dough and flatten it into a circle about 3 inches in diameter. Place a spoonful of the meat filling in the center.
Carefully fold the edges of the dough over the filling to enclose it, then shape it into a flattened patty. Make sure the meat is fully sealed inside to prevent leaks during cooking. Repeat the process until all dough and filling are used up — you should end up with 8 to 10 pancakes, depending on size.
Heat a generous amount of vegetable oil in a non-stick skillet over medium heat. Fry the pancakes in batches, making sure not to overcrowd the pan.
Cook each pancake for about 3–4 minutes per side, or until they are golden brown and crispy on both sides. Adjust the heat as needed to prevent burning. Once cooked, transfer the pancakes to a plate lined with paper towels to drain any excess oil.
Serve your mashed potato pancakes hot and fresh from the pan, ideally with a dollop of sour cream, plain yogurt, or a tangy dipping sauce like tzatziki or garlic aioli. These pancakes are best enjoyed warm, when the crispy exterior contrasts perfectly with the tender potato and juicy meat filling inside.
Notes
Cooking Note:
-
Always use cold mashed potatoes — they are firmer and make the dough easier to shape.
-
Don’t overfill the pancakes, or they might break open during cooking.
-
If using leftover mashed potatoes, make sure they aren’t overly creamy or runny — this can affect the dough’s texture.
-
To keep pancakes warm while cooking the rest, place them on a baking sheet in a low oven (around 200°F or 90°C).
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Dinner
Nutrition
- Calories: 220 kcal
- Sodium: 220 mg
- Protein: 10 g