Ingredients:
For the Mashed Potato Dough:
2 cups cold mashed potatoes
1 large egg
1/4 cup all-purpose flour (plus more for dusting)
Salt and pepper to taste
For the Meat Filling:
1 tablespoon oil
1/2 pound ground beef (or ground chicken or turkey)
1 small onion, finely chopped
1 garlic clove, minced
1/2 teaspoon paprika
Salt and pepper to taste
Fresh parsley, chopped (optional)
For Cooking:
Vegetable oil, for pan-frying
Instructions:
Prepare the Meat Filling:
In a skillet over medium heat, heat 1 tablespoon of oil. Add the chopped onion and cook until soft, about 3 minutes. Add the garlic and cook for 30 seconds more. Stir in the ground meat, breaking it apart with a spoon. Season with paprika, salt, and pepper. Cook until browned and no longer pink. Stir in chopped parsley if using. Let the filling cool.
Make the Dough:
In a bowl, mix the mashed potatoes with the egg, flour, salt, and pepper until a soft dough forms. If the dough is too sticky, add a bit more flour.
Shape the Pancakes:
Lightly dust your hands and work surface with flour. Take about 2 tablespoons of the potato dough, flatten it into a circle, and place a spoonful of the meat mixture in the center. Fold the edges over the filling and shape into a flat patty. Repeat with the remaining dough and filling.
Pan-Fry the Pancakes:
Heat vegetable oil in a non-stick skillet over medium heat. Fry the pancakes in batches for 3 to 4 minutes per side, or until golden brown and crispy. Drain on paper towels.
Serve:
Serve hot with sour cream, yogurt, or your favorite dipping sauce. Perfect for lunch, dinner, or a hearty snack.
