Crispy Mashed Potato Pancakes with Savory Meat Filling

Ingredients:

For the Mashed Potato Pancakes:

• 3 cups mashed potatoes (cold, leftover works best)

• 1 egg

• ½ cup all-purpose flour (plus extra for dusting)

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp garlic powder

• ½ cup shredded mozzarella or cheddar cheese

• 2 tbsp chopped parsley

• Oil for frying

For the Savory Meat Filling:

• 1 tbsp olive oil

• ½ lb ground beef (or pork, chicken, or turkey)

• ½ small onion, finely chopped

• 1 clove garlic, minced

• ½ tsp paprika

• ½ tsp salt

• ½ tsp black pepper

• 2 tbsp Worcestershire sauce

• ¼ cup shredded cheese (optional for extra creaminess)

Instructions:

1. Prepare the filling:
   Heat olive oil in a skillet over medium heat. Add onion and garlic, sauté until fragrant.
   Add ground meat, paprika, salt, pepper, and Worcestershire sauce. Cook until browned and fully cooked.
   Stir in shredded cheese if using, then set aside to cool.

2. Make the potato mixture:
   In a large bowl, combine mashed potatoes, egg, flour, salt, pepper, garlic powder, cheese, and parsley. Mix until a soft dough forms.

3. Assemble pancakes:
   Dust your hands with flour. Take a scoop of potato mixture, flatten it into a small disc.
   Add a spoonful of the meat filling in the center, then cover with another small disc of potatoes. Seal the edges and flatten slightly.

4. Fry until crispy:
   Heat oil in a skillet over medium heat. Fry pancakes for about 3–4 minutes per side, until golden brown and crispy. Drain on paper towels.

5. Serve:
   Serve warm with sour cream, garlic aioli, or a creamy ranch dip.