Potato Pancakes with Savory Beef and Cheese
Crispy potato pancakes filled with savory beef and melted cheese, perfect for any meal.
Ingredients
For the potato pancakes
- 4 medium potatoes, peeled and grated Squeeze out excess liquid
- 2 large eggs Add richness
- 2 tablespoons all-purpose flour or cornstarch Use cornstarch for a gluten-free alternative
- 1/4 teaspoon garlic powder Adds flavor
- to taste salt and pepper For seasoning
- vegetable oil for frying Heat until shimmering
- fresh parsley for garnish Optional, for serving
For the beef filling
- 1 pound ground beef Savory filling
- 1 clove minced garlic Adds aroma
- 1 medium onion, chopped Flavor base
- 1 teaspoon paprika Adds warmth
- 1 teaspoon ground cumin Enhances flavor
- 1 cup shredded mozzarella or cheddar cheese Melts beautifully
Instructions
Preparation
- Grate the potatoes into a large bowl and squeeze out any excess liquid using a clean kitchen towel or cheesecloth.
- In a spacious bowl, combine the drained potato shavings, eggs, flour or cornstarch, garlic powder, and season with salt and pepper. Mix well.
Cooking the filling
- Heat a skillet over medium heat and add the ground beef, browning it evenly.
- Once browned, introduce the chopped onion and minced garlic, stirring until softened.
- Season with paprika, cumin, salt, and pepper before removing from heat and letting it cool.
Assembling the pancakes
- Take a handful of the potato mixture and flatten it into a pancake shape.
- Spoon the beef filling onto the center of the pancake and sprinkle cheese on top.
- Cover the filling with another layer of the potato mixture and seal the edges.
Cooking the pancakes
- Heat vegetable oil in a separate skillet over medium heat.
- Gently place the stuffed pancakes into the pan and fry until golden brown, about 3-4 minutes per side.
Serving
- Garnish with fresh chopped parsley before serving. Serve hot with sour cream or applesauce.
Notes
Ensure to squeeze out excess liquid from the grated potatoes for crispy pancakes. Don't overcrowd the pan while frying.