Crispy Stuffed Potato Pancakes (Print Version)
Golden potato pancakes with savory meat filling and crisp edges, perfect for a warming meal.
# Ingredients:
→ Potato Mixture
01 -
2 cups cold mashed potatoes
02 -
1 large egg
03 -
1/4 cup all-purpose flour, plus extra for dusting
04 -
Salt, to taste
05 -
Black pepper, to taste
→ Filling
06 -
1/2 pound ground meat (beef, pork, turkey, or other meat of choice)
07 -
1 small onion, finely chopped
08 -
1 garlic clove, minced
09 -
1/2 teaspoon paprika
→ For Cooking
10 -
Oil for pan-frying
# Steps:
01 -
In a skillet over medium heat, sauté the chopped onion until it becomes translucent. Add the minced garlic and cook until fragrant. Add the ground meat, season with paprika, salt, and black pepper, and cook until the meat is fully browned and no longer pink. Set aside to cool.
02 -
In a large bowl, combine the cold mashed potatoes, egg, all-purpose flour, salt, and pepper. Mix until fully incorporated. If the mixture feels too soft, add a small amount of additional flour to achieve a workable consistency.
03 -
Lightly dust your hands and work area with flour. Scoop approximately 2 tablespoons of the potato mixture and flatten it into a disc. Place a portion of the meat filling in the center, fold the edges over to encase the filling, and gently press into a sealed patty. Repeat for the remaining mixture and filling.
04 -
Heat oil in a skillet over medium heat. Fry the stuffed potato pancakes for 3 to 4 minutes per side, or until each side is golden brown and crisp.
05 -
Transfer the pancakes onto a paper towel-lined plate to remove excess oil. Serve warm.
# Notes:
01 -
Ensure mashed potatoes are thoroughly chilled; this improves texture and ease of shaping. Adjust flour addition if mixture is too wet.