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

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.

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