Potato Pancakes Beef (Print Version)
# Ingredients:
→ Potato Dough Mix
01 -
2 cups of either warm or chilled mashed potatoes (freshly prepared or leftovers work too)
02 -
1 beaten large egg
03 -
2–3 tablespoons of breadcrumbs or plain flour
04 -
Season with salt and pepper as needed
05 -
Optional: ¼ cup shredded cheddar or chopped herbs like chives
→ Beef Stuffing
06 -
250g (½ lb) ground beef
07 -
1 finely diced small onion
08 -
1 minced garlic clove
09 -
1 teaspoon Worcestershire or soy sauce
10 -
1 tablespoon of ketchup or tomato paste
11 -
Add salt and pepper as needed
12 -
Butter or oil for cooking
# Instructions:
01 -
Get a bowl and mix together the mashed potatoes, egg, and breadcrumbs or flour until you can shape it easily. Add salt and pepper for flavor, and throw in some cheese or herbs if you’d like. Set it aside and move on to the next step.
02 -
Warm some oil in a skillet on medium. Add onions and cook for about 3–4 minutes to soften them, then toss in the beef. As it cooks, break it into small pieces and cook fully. Add garlic, soy sauce, and ketchup, stirring to combine. Simmer for a few minutes to thicken, season to taste, and let it cool a bit.
03 -
Scoop some potato mixture and flatten it with your hands. Put about 1–2 teaspoons of the beef filling in the middle. Close up the potato mix around the beef, sealing it entirely. Roll it into a ball before gently pressing into a patty shape. Repeat with the rest.
04 -
Get a nonstick pan nice and hot with some butter or oil. Fry each patty for 3–4 minutes on each side until crispy and golden. If you prefer baking, put them in the oven at 400°F (200°C) for 15–20 minutes, flipping them halfway through for color.
05 -
Eat these while warm along with sour cream, Greek yogurt, or even a bit of gravy if you'd like.
# Notes:
01 -
Cold mashed potatoes are less sticky and easier to handle.
02 -
If the dough’s too runny, sprinkle in extra flour or breadcrumbs.
03 -
Switch out beef for fillings like shredded chicken or sautéed mushrooms if you'd like.
04 -
You can make these patties ahead of time and refrigerate overnight or freeze before cooking for another day.