Quick Description
These crispy mashed potato pancakes are filled with savory ground beef for an extra protein boost. Perfect as a meal on their own or as a delicious side dish!
Servings & Timing
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
Ingredients List
For the Pancakes:
- 2 cups cooled mashed potatoes (leftover mashed potatoes work great)
- 1 large egg
- 1/4 cup grated Parmesan cheese
- 1/4 cup almond flour (for a low-carb option)
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
For the Filling:
- 1/2 lb ground beef (lean, or turkey for a lighter option)
- 1/4 cup onion, finely chopped
- 1/2 tsp paprika
- 1/4 tsp cumin
- Salt and pepper to taste
For Frying:
- Olive oil or avocado oil for frying
Step-by-Step Instructions
- Prepare the Filling: In a pan over medium heat, cook the ground beef with chopped onion, paprika, cumin, salt, and pepper. Cook until browned and fully cooked, breaking up the beef as it cooks. Set aside to cool.
- Make the Pancake Dough: In a bowl, mix the cooled mashed potatoes, egg, Parmesan cheese, almond flour, garlic powder, salt, and pepper. Stir until fully combined and smooth.
- Form the Pancakes: Take a spoonful of the mashed potato mixture and flatten it into a patty shape in your hands. Place a small amount of the beef mixture in the center and then fold the potato around the filling, sealing the edges.
- Cook the Pancakes: Heat a small amount of oil in a skillet over medium heat. Fry each stuffed pancake for about 3-4 minutes on each side, until golden brown and crispy. Flip carefully to avoid the filling spilling out.
- Serve: Once the pancakes are crispy on both sides, remove them from the skillet and place them on a paper towel-lined plate to drain excess oil. Serve hot!
Additional Notes
- Make-Ahead: You can make the filling and mashed potato mixture ahead of time and store them in the fridge. Assemble and cook when ready to eat.
- Low-Carb Option: Replace the mashed potatoes with cauliflower mash for a lower-carb alternative.
Dietary Info
- Calories per Serving: 300
- Protein: 24g
- Carbs: 18g
- Fat: 18g
- Fiber: 4g
Flavor Tips & Variations
- Cheese Variation: Add shredded cheddar cheese to the mashed potatoes for a cheesy inside.
- Vegetarian Option: Replace ground beef with sautéed mushrooms and spinach for a vegetarian version.
Ingredient Substitutions
- Almond Flour: You can use regular breadcrumbs or gluten-free breadcrumbs if you prefer.
- Ground Beef: For a leaner version, use ground turkey or chicken.
Recipe Variations & Serving Suggestions
- Serve with Sour Cream or Yogurt: These pancakes are delicious with a dollop of sour cream or Greek yogurt on top.
- Side Salad: Pair with a fresh salad for a complete meal.
Storage & Make-Ahead
- Storage: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freezing: Freeze the cooked pancakes for up to 2 months. Reheat in the oven or skillet for best results.
