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Mashed Potato Pancakes Recipe

Mashed Potato Pancakes Recipe
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★★★★★

5 from 21 reviews

Delicious and hearty Mashed Potato Pancakes stuffed with savory ground meat, vegetables, and herbs. These crispy pancakes are perfect for using leftover mashed potatoes and make a satisfying meal or snack when served with sour cream or your favorite dipping sauce.

Ingredients

Scale

Main Ingredients

  • 6 cups leftover mashed potatoes
  • 1 cup all-purpose flour, plus more for dusting
  • 1 large egg
  • 1 lb ground meat (beef, turkey, or chicken)
  • 1 small/medium onion, finely diced
  • 1 large carrot, grated
  • 1 garlic clove, minced
  • 2 Tbsp fresh parsley, chopped
  • 1/2 cup plain or Italian-style bread crumbs
  • Olive oil for frying
  • Salt and pepper to taste

Instructions

  1. Cook the Ground Meat: Heat a large skillet over medium-high heat. Add olive oil and sauté ground meat until fully cooked, about 5-7 minutes. Season with salt and pepper. Transfer the cooked meat to a bowl and set aside.
  2. Sauté Vegetables: In the same skillet, add a bit more olive oil if needed and cook the diced onion and grated carrot for 5 minutes until they become soft and golden. Add minced garlic and fresh parsley, stir well, then return the cooked meat to the skillet. Cook everything together for another minute, remove from heat.
  3. Prepare Potato Mixture: In a large bowl, combine leftover mashed potatoes with flour and the egg. Mix well until the mixture is smooth and holds together. If the mixture feels sticky or too wet, dust with a little more flour to make it easier to handle.
  4. Form Pancakes: Scoop a portion of the potato mixture into your hand, flatten it slightly, then spoon some of the meat and vegetable filling onto the center. Fold the edges of the potato mixture over the filling and pinch to seal, shaping it into a patty.
  5. Coat with Bread Crumbs: Dip each formed pancake into the bread crumbs, ensuring they are evenly coated on all sides for a crispy exterior.
  6. Fry the Pancakes: Heat olive oil in a skillet over medium heat. Fry each pancake for 3 to 4 minutes on each side or until they turn golden brown and crispy. Avoid overcrowding the pan to ensure even cooking.
  7. Serve: Remove the pancakes from the skillet and place them on a paper towel-lined plate to absorb excess oil. Serve warm, accompanied by sour cream or your favorite dipping sauce.

Notes

  • Use leftover mashed potatoes that are well-seasoned for the best flavor.
  • You can substitute ground meat with ground turkey or chicken for a lighter version.
  • To make this dish gluten-free, replace all-purpose flour and bread crumbs with gluten-free alternatives.
  • If the patties are not holding together well, add an additional egg or a little more flour to the potato mixture.
  • These pancakes can be baked in a preheated oven at 400°F (200°C) for 20 minutes, flipping halfway through, for a lower-fat option.
  • Leftovers can be refrigerated and reheated in a skillet or oven to retain crispiness.

Nutrition

Keywords: Mashed Potato Pancakes, Potato Patties, Leftover Mashed Potato Recipe, Ground Meat Pancakes, Savory Potato Cakes

Find it online: https://recipeswithmia.com/mashed-potato-pancakes-recipe/