Instructions:
- Heat 1 tablespoon of oil in a skillet over medium heat. Add chopped onion and sauté until translucent, about 3–4 minutes. Add minced garlic and cook for another 30 seconds.
- Add the ground meat and cook until browned and fully cooked, breaking it apart as it cooks. Season with salt, pepper, and optional spices. Once done, set aside to cool slightly.
- In a large mixing bowl, combine mashed potatoes, egg, flour, salt, and pepper. Stir until a soft, pliable dough forms. If it’s too sticky, add a bit more flour until it’s manageable.
- Divide the dough into 10–12 portions. On a floured surface, flatten each portion into a small disk.
- Spoon about a tablespoon of the meat filling into the center of each disk. Carefully fold and seal the edges to encase the filling, then gently flatten to shape into a pancake.
- In a skillet, heat oil or butter over medium heat. Fry the pancakes in batches, 3–4 minutes per side, until golden brown and crispy.
- Remove and drain on paper towels. Serve warm.
Variations :
- Cheese Lover’s Version: Add shredded cheese to the filling or mix it into the potato dough.
- Vegetarian Option: Use a sautéed mushroom and onion mix or seasoned lentils instead of meat.
- Herb Boost: Add fresh chopped parsley, dill, or chives to the potato dough for a fresh flavor.
- Spicy Version: Add a dash of chili flakes or hot sauce to the meat filling.
Tips :
- Use Cold Mashed Potatoes: They bind better and make the dough easier to handle.
- Seal Well: Be sure to pinch the edges tightly to prevent the filling from leaking during frying.
- Batch Frying: Don’t overcrowd the pan to ensure each pancake gets evenly crispy.
- Keep Warm: Place finished pancakes on a baking tray in a warm oven if you’re cooking in batches.
- Serve With: A dollop of sour cream, yogurt sauce, or even a side of pickled vegetables for contrast.
These Mashed Potato Pancakes with Meat Filling offer a delightful blend of textures and flavors, making them a perfect choice for any meal of the day.
