Ingredients

The following ingredients have 4 Servings
  • 2 tbsp olive oil
  • 5 cups leftover mashed potatoes
  • 1 cup all-purpose flour
  • 1 large egg
  • 1 lb ground meat pork (or chicken or beef)
  • 1 small onion finely diced
  • 1 large carrot grated
  • 1 garlic clove
  • 2 Tbsp finely chopped fresh parsley
  • 1/2 cup fine bread crumbs plain
  • salt and pepper

Instruction

  • Preheat a skillet over medium heat with 2 tbsp of oil. Add onions and saute until slightly golden, stirring often.
  • Add grated carrots, garlic and sauté until tender, about 5 minutes.
  • Add ground meat pork and keep breaking meat with a wooden spoon until fully cooked. Season lightly with salt and pepper. Remove from heat.
  • Mash or stir together 5 cups mashed potatoes with 1 egg and 1 cup flour. Place a rounded ice cream scoop of mixture into a well-floured hand and pat it into a disk. If potatoes seem too sticky, sprinkle with a little flour to keep it from sticking to your hand.
  • Place a heaping tablespoon of filling into the center and pinch the edges together to seal. Dip stuffed pancake in bread crumbs, turning to coat.
  • Heat a large non-stick pan over medium heat and add enough oil to coat the bottom of the pan. Once the oil is hot, add pancakes and sautee 3-4 minutes per side or until golden. If browning too fast, reduce heat. Repeat with remaining pancakes adding more oil as needed.