Description

These Meat Stuffed Potato Pancakes are a delightful combination of crispy, savory potato pancakes with a flavorful meat filling, perfect for a hearty meal or a satisfying snack. With a satisfying crunch on the outside and a rich, savory center, these pancakes are sure to please your taste buds.

Ingredients

4 large potatoes, peeled and grated

1/2 cup all-purpose flour

1 egg

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon garlic powder

1 tablespoon vegetable oil (for frying)

For the Meat Filling:

1 lb ground beef (or your preferred ground meat)

1/2 onion, finely chopped

2 cloves garlic, minced

1 teaspoon paprika

1 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons olive oil (for cooking)

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Instructions

Prepare the filling: Heat olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic, cooking for 2-3 minutes until softened. Add the ground meat, paprika, thyme, salt, and pepper. Cook for 5-7 minutes, breaking up the meat as it cooks, until browned and fully cooked. Remove from heat and set aside.
Prepare the potato pancake mixture: In a large bowl, combine the grated potatoes, flour, egg, salt, black pepper, and garlic powder. Stir until well combined.
Form the pancakes: Heat vegetable oil in a skillet over medium heat. Take a small handful of the potato mixture and flatten it into a round pancake shape. Place a tablespoon of the cooked meat filling in the center, then fold the edges of the pancake around the filling, sealing it closed.
Fry the pancakes: Carefully place the filled potato pancakes in the hot skillet. Cook for 3-4 minutes on each side, until golden brown and crispy. Repeat with the remaining mixture and filling.
Serve: Once cooked, remove the pancakes from the skillet and drain on a paper towel. Serve hot, with a side of sour cream or your favorite dipping sauce.

Notes

Meat Options: You can use ground beef, turkey, chicken, pork, or lamb for the filling.

Cheese Filling: Add shredded mozzarella or cheddar to the meat mixture for an indulgent twist.

Vegetarian Version: Replace the meat with sautéed mushrooms, spinach, and ricotta cheese.

Spicy Twist: Add chili flakes or hot sauce to the meat filling for a spicy kick.

Storage: Store leftovers in an airtight container in the fridge for up to 3 days.

Reheating: Reheat in a skillet over medium heat or bake in a 350°F oven for about 10 minutes.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Main Dish
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1 pancake
Calories: 300
Sugar: 2g
Sodium: 400mg
Fat: 15g
Saturated Fat: 3g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 4g
Protein: 12g
Cholesterol: 40mg