Crispy Mashed Potato Pancakes with Mince Filling
15 Mins. 15 Mins. 4
🛒 Ingredients:
For the Pancakes:
- 3 cups mashed potatoes (cold leftovers work best)
- ½ cup all-purpose flour (plus extra for dusting)
- 1 large egg
- Salt & Pepper to taste
For the Filling:
- 250g pork or beef mince
- 1 tbsp olive oil
- ½ onion, finely chopped
- 1 clove garlic, minced
- ½ tsp paprika
- Salt & pepper to taste
- Optional: chopped parsley or spring onion
👨🍳 Instructions:
- Make the filling: Sauté onion and garlic in olive oil until soft. Add mince, paprika, salt, and pepper. Cook until browned and fragrant. Set aside to cool slightly.
- Prepare the pancake dough: In a bowl, mix mashed potatoes, egg, flour, salt, and pepper until a soft dough forms. Divide into 8 portions.
- Assemble: Flatten each portion into a disc. Spoon a bit of mince filling into the centre, then fold and seal into a ball. Flatten gently into a pancake shape.
- Cook: Dust lightly with flour. Pan-fry in oil over medium heat until golden and crispy on both sides (about 3–4 mins per side)
🍽️ Serving Suggestions:
- Serve with sour cream or yogurt dip
- Add a side salad or pickles for contrast
- Great as a snack, lunch, or party bite
✨ Pro Tip:
- Cold mashed potatoes hold their shape better—perfect for crisping. You can also freeze uncooked pancakes for later
- For best results, use slightly higher-fat mince like chuck or pork collar. The extra fat keeps the filling juicy and adds flavour. Lean mince can be used, but may result in a drier texture.
This recipe uses:
