Potato Cakes With Ground Beef Filling
These golden pan-fried potato cakes feature a fluffy mashed potato exterior wrapped around a savory ground beef and onion filling, delivering Eastern European comfort food in every bite.
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These golden pan-fried potato cakes feature a fluffy mashed potato exterior wrapped around a savory ground beef and onion filling, delivering Eastern European comfort food in every bite.
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Prices vary by store
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Peel and dice the potatoes into large chunks.
Place the diced potatoes in a large saucepan. Add 1.5 teaspoons of salt and 1 liter of water.
Bring to a boil and cook for 20 minutes, or until the potatoes are tender.
While the potatoes are cooking, prepare the filling. Heat olive oil in a skillet over medium heat. Add the diced onion and sauté until softened.
Add the crushed garlic and cook for another minute until fragrant.
Add the ground beef to the skillet, breaking it up with a spatula. Season with 1.5 teaspoons of salt and a generous pinch of black pepper.
Cook the beef until fully browned, then remove from heat and set aside.
Once the potatoes are cooked, drain them well and transfer to a large bowl.
Add the unsalted butter and mash the potatoes until smooth.
Mix in the egg until well combined.
Add the all-purpose flour and mix until a soft dough forms.
Dust a clean work surface with flour. Take a portion of the potato dough and flatten it into a circle with your hands.
Spoon about 2 tablespoons of the cooked meat filling into the center of the dough circle.
Fold the dough over the filling, pinching the edges to seal it completely. Form it into a ball, then gently flatten it into a thick patty.
Heat vegetable oil in a large skillet over medium heat.
Carefully place the stuffed potato cakes into the hot oil and fry until golden brown on both sides.
Serve warm, with a side of sour cream for dipping.
Refrigerate cooled potato cakes in an airtight container for up to 3 days; reheat in a skillet over medium heat with a little butter until warmed and crispy.
Yes. Form and fill the cakes up to 4 hours ahead, cover with plastic wrap, and refrigerate. Pan-fry directly from cold; add 1–2 minutes per side to cooking time.
The exterior should be golden brown and crisp on both sides (2–3 minutes per side). The beef filling is pre-cooked, so the cakes are done once the potato is set and browned.
Ground pork, ground lamb, or a 50/50 mix of ground beef and finely chopped mushrooms work well. Adjust seasoning to taste.
Baking will not achieve the same crispy, golden exterior. Pan-frying in butter is essential for the best texture and flavor.
Refrigerate in an airtight container up to 3 days. Reheat in a skillet over medium heat with a touch of butter until warmed through and crispy.
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