Mashed Potato Pancakes – 7 Powerful Tricks for Irresistibly Crispy Perfection
These crispy mashed potato pancakes with meat filling are stuffed with a savory mix of ground meat and vegetables. They’re golden on the outside, hearty on the inside, and perfect for using up leftover mashed potatoes.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 45 minutes
- Yield: 12–14 pancakes 1x
- Category: Dinner
- Method: Fried
- Cuisine: Comfort Food
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
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. Heat a large skillet over medium-high heat. Add olive oil and sauté ground meat until fully cooked. Season with salt and pepper. Transfer to a bowl.
2. In the same skillet, cook onion and grated carrot for 5 minutes until soft and golden. Add meat back in along with garlic and parsley. Cook for 1 more minute. Remove from heat.
3. Mix mashed potatoes with flour and egg in a large bowl. If sticky, dust with more flour.
4. Scoop a portion of the potato mixture into your hand, flatten, and spoon in meat filling. Fold edges to seal and form a patty.
5. Dip each patty in bread crumbs, coating evenly.
6. Heat oil in a skillet over medium heat. Fry each pancake for 3–4 minutes per side until golden and crispy.
7. Remove to paper towel-lined plate. Serve warm with sour cream or dipping sauce.
Notes
If your mashed potatoes are too creamy, add a bit more flour to help bind.
For a lighter option, use ground turkey or chicken.
You can freeze uncooked pancakes for up to 1 month.
Nutrition
- Serving Size: 1 pancake
- Calories: 185
- Sugar: 1g
- Sodium: 260mg
- Fat: 9g
- Saturated Fat: 2.5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 40mg