🥔 Mashed Potato Pancakes with Meat Filling

Ingredients

For the meat filling:

• ½ pound (about 225g) ground beef or chicken
• ½ small onion, finely chopped
• Salt and pepper to taste
• Optional spices: paprika, garlic powder, cumin, or parsley for flavor

For the potato pancakes:

• 2 cups mashed potatoes (preferably made with butter and a pinch of salt)
• 1 egg
• ¼ cup all-purpose flour (adjust as needed for consistency)
• A handful of chopped parsley (for garnish)
• Oil for frying

Instructions

1. Prepare the filling: Sauté the chopped onion in a bit of oil until translucent. Add the ground meat and cook until browned. Season with salt, pepper, and any preferred spices. Let cool slightly.
2. Make the potato mixture: In a bowl, combine mashed potatoes, egg, and flour. Mix until you get a soft dough that holds its shape but isn’t sticky.
3. Form the pancakes: Take a scoop of the potato mixture, flatten it slightly, and place a spoonful of meat filling in the center. Cover with another scoop of potato and shape into a thick, round pancake.
4. Fry until golden: Heat oil in a pan and cook each pancake on medium heat until both sides are golden and crisp—about 3–4 minutes per side.
5. Garnish and serve: Sprinkle chopped parsley on top and serve hot with sour cream, yogurt, or a spicy dipping sauce.

Let me know if you’d like to explore fusion versions—think Moroccan-spiced filling or a cheesy twist! I’d love to brainstorm with you.

Ingredients

For the meat filling:

• ½ pound (about 225g) ground beef or chicken
• ½ small onion, finely chopped
• Salt and pepper to taste
• Optional spices: paprika, garlic powder, cumin, or parsley for flavor

For the potato pancakes:

• 2 cups mashed potatoes (preferably made with butter and a pinch of salt)
• 1 egg
• ¼ cup all-purpose flour (adjust as needed for consistency)
• A handful of chopped parsley (for garnish)
• Oil for frying

Instructions

1. Prepare the filling: Sauté the chopped onion in a bit of oil until translucent. Add the ground meat and cook until browned. Season with salt, pepper, and any preferred spices. Let cool slightly.
2. Make the potato mixture: In a bowl, combine mashed potatoes, egg, and flour. Mix until you get a soft dough that holds its shape but isn’t sticky.
3. Form the pancakes: Take a scoop of the potato mixture, flatten it slightly, and place a spoonful of meat filling in the center. Cover with another scoop of potato and shape into a thick, round pancake.
4. Fry until golden: Heat oil in a pan and cook each pancake on medium heat until both sides are golden and crisp—about 3–4 minutes per side.
5. Garnish and serve: Sprinkle chopped parsley on top and serve hot with sour cream, yogurt, or a spicy dipping sauce.

Let me know if you’d like to explore fusion versions—think Moroccan-spiced filling or a cheesy twist! I’d love to brainstorm with you.