Golden Mashed Potato Cakes Stuffed with Savory Ground Meat are a delicious and satisfying way to transform simple ingredients into a comforting meal. Using leftover mashed potatoes, these crisp-on-the-outside, creamy-on-the-inside cakes are filled with a flavorful meat mixture and pan-fried to golden perfection. They’re ideal for lunch, dinner, or as an appetizer, offering a wonderful contrast of textures and rich flavors in every bite.
The key to making these potato cakes successful lies in the balance between the potato dough and the meat filling. The potato dough should be firm enough to hold its shape while frying but still tender and creamy inside. Leftover mashed potatoes work best because they’ve had time to firm up in the fridge, making them easier to work with.
To prepare the potato dough, combine 3 cups of cold mashed potatoes in a large bowl with one egg, half a cup of all-purpose flour, half a teaspoon of salt, a quarter teaspoon of black pepper, and half a teaspoon of garlic powder. If you’d like a little extra flavor and color, you can add two tablespoons of finely chopped fresh chives. Mix everything together until you have a soft but manageable dough. If the mixture is too sticky, add a little more flour, one tablespoon at a time, until it holds together well.
For the meat filling, start by heating a tablespoon of olive oil in a skillet over medium heat. Add half a pound of ground beef or ground chicken and cook until browned, breaking it up into small pieces as it cooks. Add half a small onion, finely chopped, and continue cooking until the onion is soft and translucent. Season with salt, pepper, and any additional spices you enjoy, such as cumin, paprika, or dried thyme. Once cooked, set the filling aside to cool slightly before assembling the cakes.
To form the stuffed cakes, divide the potato mixture into equal portions, about 8 to 10 depending on your desired size. Flatten each portion in your hand to create a small disc. Place a spoonful of the meat filling in the center, then gently fold the potato around the filling, sealing it completely. Flatten slightly to form a patty. Repeat with the remaining dough and filling.
Heat 2 to 3 tablespoons of vegetable oil in a nonstick skillet over medium heat. Once hot, add the potato cakes in batches, being careful not to overcrowd the pan. Fry for about 3 to 4 minutes on each side, or until golden brown and crispy. Remove from the skillet and place on a paper towel-lined plate to drain excess oil.
Serve these golden mashed potato cakes warm, garnished with extra chives or fresh herbs. They pair wonderfully with sour cream, plain yogurt, or a simple dipping sauce like garlic aioli or ketchup. For a complete meal, serve alongside a fresh salad or roasted vegetables.
These potato cakes are versatile and can be adapted to suit various tastes and dietary preferences. You can add shredded cheese to the potato dough for extra richness or incorporate finely chopped vegetables like bell peppers, carrots, or spinach into the meat filling for added nutrition. Leftovers can be stored in the refrigerator for up to 3 days and reheated in a skillet or oven to restore their crispiness.
Golden Mashed Potato Cakes Stuffed with Savory Ground Meat are a delightful way to breathe new life into leftovers and create something hearty and homemade. They offer the best of both worlds: crispy exterior, creamy mashed potatoes, and a flavorful, meaty center. Whether you’re cooking for your family or entertaining guests, these satisfying cakes are sure to impress.