Mashed Potato Pancakes Beef (Print Version)
Fluffy mashed potatoes packed with beef, shaped and fried for a crispy golden bite.
# Ingredients:
→ Mashed Potato Dough
01 -
2 cups cold mashed potatoes
02 -
1 large egg
03 -
1/4 cup all-purpose flour
04 -
Salt, to taste
05 -
Black pepper, to taste
→ Meat Filling
06 -
1 tablespoon vegetable oil
07 -
1/2 pound ground beef
08 -
1 small onion, finely chopped
09 -
1 garlic clove, minced
10 -
1/2 teaspoon paprika
11 -
Salt, to taste
12 -
Black pepper, to taste
13 -
Fresh parsley, chopped (optional)
→ For Cooking
14 -
Vegetable oil, for pan-frying
# Steps:
01 -
Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add chopped onion and sauté until softened, about 3 minutes. Incorporate minced garlic and cook for 30 seconds. Add ground beef, breaking up any clumps. Season with paprika, salt, and black pepper. Cook until beef is thoroughly browned and no longer pink. Stir in chopped parsley if desired. Allow the filling to cool.
02 -
In a bowl, combine cold mashed potatoes, large egg, all-purpose flour, salt, and black pepper. Mix until a cohesive, soft dough forms. If the mixture is overly sticky, incorporate small increments of flour.
03 -
Lightly flour hands and work surface. Take about 2 tablespoons of potato dough and flatten into a disk. Place a spoonful of cooled meat filling in the center. Fold edges over the filling and shape into a flat patty. Repeat with remaining dough and filling.
04 -
Heat vegetable oil in a non-stick skillet over medium heat. Working in batches, fry pancakes for 3 to 4 minutes per side, until golden brown and crisp. Place cooked pancakes on paper towels to remove excess oil.
05 -
Serve hot, accompanied by sour cream, plain yogurt, or preferred dipping sauce. Enjoy as lunch, dinner, or a savory snack.
# Notes:
01 -
Allow meat filling to cool before assembling to prevent the dough from becoming soggy.