Golden Crispy Potato Pancakes (Printable Version)
# What You'll Need:
→ Potato Mixture
01 -
480 ml cold mashed potatoes
02 -
30 g all-purpose flour, plus extra for dusting
03 -
1 large egg
04 -
Salt, to taste
05 -
Black pepper, to taste
→ Filling
06 -
1 small onion, finely chopped
07 -
1 garlic clove, minced
08 -
0.5 g paprika (1/2 teaspoon)
09 -
225 g ground meat (beef, pork, turkey, or preferred alternative)
→ For Cooking
10 -
Vegetable oil for pan-frying
# Step-by-Step Directions:
01 -
Sauté the chopped onion in a skillet over medium heat until translucent. Add the minced garlic and cook until fragrant. Incorporate the ground meat, season with paprika, salt, and black pepper, then cook until evenly browned. Remove from heat and let cool.
02 -
In a large bowl, mix the cold mashed potatoes with the egg, all-purpose flour, salt, and black pepper until a uniform mixture forms. Adjust the consistency by adding additional flour if necessary.
03 -
Dust your hands and work surface with flour. Take 30 grams (approximately 2 tablespoons) of the potato mixture and shape it into a disc. Place a spoonful of the cooled meat filling in the center, fold the edges over, and press firmly to seal. Repeat until all mixture is used.
04 -
Heat oil in a skillet over medium heat. Fry the stuffed pancakes for 3 to 4 minutes on each side until they develop a deep golden brown crust and are heated through.
05 -
Transfer the pancakes to a plate lined with paper towels to absorb excess oil. Serve warm, accompanied by optional fresh salads, pickles, or sour cream as desired.
# Helpful Notes:
01 -
For optimal crispiness, chill the mashed potato mixture before forming the patties. Use a dry skillet or oven to reheat leftovers to preserve texture, avoiding microwave reheating.
02 -
These pancakes can be customized with various fillings including sautéed mushrooms, lentils, or plant-based alternatives for vegetarian adaptations.