Mashed Potato Pancakes with Meat Filling
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
This is a fun and creative way to use up leftover mashed potatoes! We love these with sour cream.
- 6 cups leftover mashed potatoes
- 1 cup all purpose flour plus more for dusting
- 1 large egg
- 1 lb ground meat I used pork, but chicken, turkey or beef will do
- 1 small/medium onion finely diced
- 1 large carrot grated
- 1 garlic clove
- 2 Tbsp finely chopped fresh parsley
- 1/2 cup fine bread crumbs plain or Italian style
Heat a large skillet over medium/high heat. Add 1-2 Tbsp olive oil and 1 lb ground meat. Saute, breaking it up until cooked through then season with 1 tsp salt and a pinch of pepper. Remove to a separate dish.
In the same skillet, add 2 Tbsp oil then add onions and carrots. Stir and saute over medium heat for 5 min until golden and softened. Season lightly with salt and pepper. Return meat with juices to the pan.
Press in 1 garlic clove and add chopped parsley. Cook stirring 1 minute or until fragrant. Remove from heat.
Mash or stir together 6 cups mashed potatoes with 1 egg and 1 cup flour. Place a rounded ice cream scoop of mixture into a well-floured hand and pat it into a disk. If potatoes seem too sticky, sprinkle with a little flour to keep it from sticking to your hand.
Place a heaping tablespoon of filling into the center and pinch the edges together to seal. Dip stuffed pancake in bread crumbs, turning to coat. Pat the stuffed pancake into a flat disk.
Heat a large non-stick pan over medium heat and add enough oil to coat the bottom of the pan. Once oil is hot, add pancakes and sautee 3-4 minutes per side or until golden. If browning too fast, reduce heat. Repeat with remaining pancakes adding more oil as needed. Remove to a plate lined with papertowels and serve warm.