Description
Mashed Potato Pancakes with Ground Beef Filling are crispy on the outside, soft and savory on the inside. These golden patties are filled with seasoned ground beef and wrapped in fluffy mashed potatoes—perfect for a comforting main dish or hearty appetizer.
Ingredients
Scale
- 2 cups mashed potatoes (cold, leftover works best)
- 1 cup all-purpose flour (plus more as needed)
- 1 egg
- Salt and pepper to taste
- 1 tbsp chopped green onions or herbs (optional)
- 2 tbsp vegetable oil (for frying)
- For the beef filling:
- 1/2 lb (225g) ground beef
- 1 small onion, finely chopped
- 1 garlic clove, minced
- 1/4 tsp paprika
- Salt and pepper to taste
- 1 tbsp oil (for cooking the beef)
Instructions
- In a skillet over medium heat, heat 1 tbsp oil and cook onion until soft. Add garlic and ground beef, season with salt, pepper, and paprika. Cook until beef is browned and fully cooked. Set aside to cool.
- In a bowl, mix mashed potatoes, flour, egg, salt, pepper, and green onions until a dough forms. Add more flour if mixture is too sticky.
- Divide potato dough into equal portions. Flatten each into a disc on a floured surface.
- Place a spoonful of beef filling in the center of one disc, then cover with another and pinch edges to seal. Alternatively, fold one disc over the filling to form a half-moon shape.
- Heat 2 tbsp oil in a pan over medium heat. Fry the stuffed pancakes for 3–4 minutes per side until golden brown and crisp.
- Drain on paper towels and serve warm with sour cream or dipping sauce.
Notes
- Chill mashed potatoes before using for easier handling.
- You can add grated cheese into the potato dough for extra richness.
- Great way to use up leftovers and customize with your favorite herbs and spices.
Nutrition
- Serving Size: 1 pancake
- Calories: 280
- Sugar: 1g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 12g
- Cholesterol: 50mg
Keywords: mashed potato pancakes, stuffed potato patties, beef stuffed pancakes, potato and beef recipe, leftover mashed potatoes