Crispy Mashed Potato Pancakes with Savory Meat Filling

 For the Savory Meat Filling:

• 1 tablespoon olive oil

• ½ pound (250g) ground beef (or use pork, turkey, or chicken)

• ½ small onion, finely chopped

• 1 clove garlic, minced

• ½ teaspoon paprika

• ½ teaspoon salt

• ¼ teaspoon black pepper

• ¼ teaspoon dried thyme (optional)

• 2 tablespoons tomato paste or ¼ cup crushed tomatoes

• ¼ cup shredded mozzarella or cheddar cheese (optional, for creamy filling)

• 1 tablespoon chopped green onions or parsley (for flavor and color)

 For Frying:

• 3–4 tablespoons vegetable oil (or butter for extra flavor)

 Optional Garnishes and Dips:

• Sour cream or Greek yogurt

• Spicy mayo

• Ranch dressing

• Fresh herbs (parsley, chives, dill)

• Grated Parmesan or cheddar for topping

Step-by-Step Instructions

Step 1: Prepare the Mashed Potato Dough

1. Use cooled mashed potatoes.
   Start with room-temperature or chilled mashed potatoes. Freshly made hot mash will make the dough sticky.

2. Add ingredients.
   In a large mixing bowl, combine mashed potatoes, egg, flour, cornstarch, melted butter, garlic powder, onion powder, salt, and pepper.

3. Mix until smooth.
   Stir well until the mixture forms a soft, pliable dough. It should be slightly sticky but manageable. If too sticky, add a little more flour, one tablespoon at a time.

4. Set aside.
   Cover the bowl with plastic wrap and let it rest for 5–10 minutes while you prepare the filling. This helps the flour absorb the moisture.

Step 2: Cook the Savory Meat Filling

1. Heat oil.
   In a medium skillet, heat 1 tablespoon olive oil over medium-high heat.

2. Sauté onions and garlic.
   Add the chopped onion and garlic and cook for 2–3 minutes until fragrant and translucent.

3. Add ground meat.
   Stir in the ground beef and cook until browned, about 5–6 minutes. Break the meat apart as it cooks.

4. Season.
   Add paprika, salt, black pepper, and thyme. Stir in tomato paste and cook for another 2–3 minutes to develop rich flavor.

5. Optional cheese filling.
   For a creamier texture, mix in shredded mozzarella or cheddar at the end.

6. Cool slightly.
   Remove from heat and let the filling cool for 5–10 minutes before using. This prevents the potato dough from becoming soggy when assembling.

Step 3: Assemble the Pancakes

1. Divide the potato dough.
   Lightly flour your hands and divide the potato mixture into 8 equal portions.

2. Shape the pancakes.
   Take one portion and flatten it into a 4-inch circle using your hands or a rolling pin.

3. Add filling.
   Spoon about 1–2 tablespoons of the meat mixture into the center.

4. Seal the pancake.
   Fold the edges up and over the filling, pinching gently to close. Flatten slightly into a patty shape again.

5. Repeat.
   Continue until all pancakes are filled.

Step 4: Fry the Pancakes

1. Heat oil.
   Add 3–4 tablespoons of vegetable oil (or butter for flavor) to a large skillet and heat over medium-high.

2. Fry in batches.
   Place the pancakes carefully into the hot oil without overcrowding the pan.

3. Cook until golden.
   Fry for about 3–4 minutes per side, until the pancakes are crispy and golden brown.

4. Drain excess oil.
   Remove from skillet and place on paper towels to absorb any extra oil.

Step 5: Serve and Enjoy

Serve warm, garnished with a dollop of sour cream or spicy mayo and a sprinkle of chopped parsley. For extra indulgence, drizzle with melted butter or sprinkle grated cheese on top.

Tips for Perfect Crispy Potato Pancakes

1. Use cold mashed potatoes.
   Cold potatoes form a firmer dough and fry better, giving crisp edges.

2. Don’t overfill.
   Too much meat filling can cause the pancakes to burst open during frying.

3. Add cornstarch for extra crunch.
   This small addition makes a big difference in crispiness.

4. Pre-cool the filling.
   Let the filling cool slightly before sealing it in the potato dough to avoid soggy centers.

5. Fry in moderate heat.
   If the heat is too high, the outside will burn before the inside heats through.

6. For a lighter version, bake them.
   Brush each pancake with oil and bake at 400°F (200°C) for 20 minutes, flipping halfway through.

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