Golden-fried and packed with savory filling, these comforting stuffed potato patties are the ultimate way to turn leftovers into something special.

For the Potato Pancakes:

2 cups cold mashed potatoes

1 large egg

1/4 cup all-purpose flour (plus extra for dusting)

Salt and pepper, to taste

For the Meat Filling:

1 tablespoon oil

1/2 pound ground beef (or ground chicken/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

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Prepare the Meat Filling:

Heat 1 tablespoon of oil in a skillet over medium heat.

Add chopped onion and sauté for 3 minutes.

Stir in minced garlic, cooking for 30 seconds.

Add ground meat, paprika, salt, and pepper. Cook until browned.

Stir in fresh parsley if using, then let cool slightly.

Make the Potato Dough:

In a bowl, combine mashed potatoes, egg, flour, salt, and pepper.

Mix until a soft dough forms. Add more flour if needed for handling.

Shape the Pancakes:

Dust hands and surface with flour. Flatten 2 tablespoons of potato dough into a circle.

Add a spoonful of meat filling to the center. Fold and seal edges, forming a patty.

Repeat with remaining dough and filling.

Pan-Fry the Pancakes:

Heat oil in a non-stick skillet over medium heat.

Fry pancakes in batches, 3–4 minutes per side, until golden and crispy.

Drain on paper towels.

Serve:

Serve warm with sour cream, Greek yogurt, or dipping sauce of choice.

Make Ahead: Shape the pancakes and refrigerate up to 24 hours before frying.

Storage: Store in an airtight container in the fridge for up to 3 days, or freeze individually for up to 2 months.

Reheating: Reheat in a skillet or bake at 350°F until hot and crispy.

Variations:

Add cheese to filling

Use mushrooms or lentils for a vegetarian version

Add herbs or spicy ingredients for flavor tweaks