Stuffed Potato Croquettes or Mashed Potato Pancakes filled with Meat is the perfect dish to make with leftover mashed potatoes.
Preheat a skillet over medium heat with 2 tbsp of oil. Add onions and saute until slightly golden, stirring often.
Add grated carrots, garlic and sauté until tender.
Add ground meat pork and keep breaking meat with a wooden spoon until fully cooked. Season lightly with salt and pepper.
Mash or stir together mashed potatoes with egg and flour. Place a rounded ice cream scoop of mixture into a well-floured hand and pat it into a disk.
Place a heaping tablespoon of filling into the center and pinch the edges together to seal. Dip stuffed pancake in bread crumbs, turning to coat.
Heat a large non-stick pan over medium heat and add enough oil to coat the bottom of the pan. Once the oil is hot, add pancakes and sautee 3-4 minutes per side or until golden.
They can be made with just potatoes and onions, but adding a meat filling takes this delicious comfort food to the next level.
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Mashed Potato Pancakes with Meat Filling
- skillet
Equipment
- skillet
Ingredients
- 2 tbsp olive oil
- 5 cups leftover mashed potatoes
- 1 cup all-purpose flour
- 1 large egg
- 1 lb ground meat pork or chicken or beef
- 1 small onion finely diced
- 1 large carrot grated
- 1 garlic clove
- 2 Tbsp finely chopped fresh parsley
- 1/2 cup fine bread crumbs plain
- salt and pepper
Instructions
- Preheat a skillet over medium heat with 2 tbsp of oil. Add onions and saute until slightly golden, stirring often.
- Add grated carrots, garlic and sauté until tender, about 5 minutes.
- Add ground meat pork and keep breaking meat with a wooden spoon until fully cooked. Season lightly with salt and pepper. Remove from heat.
- Mash or stir together 5 cups mashed potatoes with 1 egg and 1 cup flour. Place a rounded ice cream scoop of mixture into a well-floured hand and pat it into a disk. If potatoes seem too sticky, sprinkle with a little flour to keep it from sticking to your hand.
- Place a heaping tablespoon of filling into the center and pinch the edges together to seal. Dip stuffed pancake in bread crumbs, turning to coat.
- Heat a large non-stick pan over medium heat and add enough oil to coat the bottom of the pan. Once the oil is hot, add pancakes and sautee 3-4 minutes per side or until golden. If browning too fast, reduce heat. Repeat with remaining pancakes adding more oil as needed.
