Minced Beef Potato Pancakes

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Minced Beef Potato Pancakes are oh so tasty potato pancakes. They crispy on the outside, smooth and creamy on the inside, and filled with flavoursome minced beef.

They are also quite easy to make, though it does take some time. That time is well spent though, since the result is so tasty.

The ingredients list is not too long either. Obviously there are potatoes and beef mince. But other than that you can vary other ingredients. For mine I use some onion to flavour the beef. I improve that more with some beef stock cube as well as garlic, tomato paste and Worcestershire sauce. I also like to add a little butter and some garlic granules into the potato. Of course you can add some herbs and spices into either the beef or the potatoes as you wish.

Minced Beef Potato Pancakes

Process for Minced Beef Potato Pancakes

The process is quite straightforward too. Simply fry off some onions until they are soft and translucent. Then add in the minced beef and cook that. After that add in the garlic and cook for about a minute. Next to go into the pan is the Worcestershire sauce and the tomato paste. To ensure the mixture is not too add a little flour and cook it through. Season the meat with salt and pepper to your taste.

Then set the minced beef aside to cool, as you boil the potatoes in salted water until they are tender. Drain the potatoes and allow the steam to dissipate. Then mash the potatoes, stirring in a little butter and some garlic granules.

Takes balls of the mashed potato and flatten, on a floured surface, to a disc. Place some of the filling into the centre of the disc and fold the edge of the potato over it, to form a ball. Press the ball into a pancake about 3/4 inch thick. When all the pancakes are ready fry them on both sides until they are cooked through and golden brown on the outside. Drain them on paper towel to leach out excess oil.

Then the pancakes are ready to serve.

Minced Beef Potato Pancakes

My Pancakes

My filling was very tasty so I knew I would enjoy the pancakes. The fried up very well, taking on a nice colour. They were crisp on the outside and oh so soft in the middle.

The texture and flavour was just so good, making a great lunch, with some tomato ketchup, or brown sauce, on the side.

I froze some before frying and will use my air fryer to cook them whenever I wish.

Minced Beef Potato Pancakes – video

Another great recipe is Pear & Almond Tart – No Pastry, which is gluten free.

Minced Beef Potato Pancakes

Recipe by geoffcooCourse: Stove top/SavouryDifficulty: Medium


Prep time


Cooking time




  • 1.25kg(2lb 10oz) potatoes, peeled

  • 500g(1.1lb) minced beef

  • 180g(1 1/2 cups) chopped onion

  • 2 cloves garlic, minced

  • 260g(1 cup + 2 tsp, based on scooping packed flour into 250ml cup) plain flour

  • 1 medium egg(large in USA)

  • 1 beef stock cube, crumbled

  • 15ml(1 tbsp) tomato paste

  • 5ml(1 tsp) Worcestershire sauce

  • 28g(2 tbsp) butter, divided in half

  • 4g(1 tsp) garlic granules

  • Salt and pepper to taste

  • Oil, to cook the filling and more to shallow fry pancakes.


  • Place the potatoes into a large saucepan, with salted water that covers them by one inch.
  • Bring to the boil and cook until the potatoes are tender.
  • Place half the butter into a frying pan with the same amount of oil, and turn on a moderate heat.
  • Gently fry the onions until they are soft and translucent.
  • Add the minced beef and stir through then cook for a few minutes.
  • Crumble the stock cube over the mince and stir through.
  • Stir in the minced garlic and cook for one minute.
  • Add the Worcestershire sauce and the tomator paste and stir through.
  • Sprinkle two teaspoons over flour onto the meat and stir it through, cooking for one minute.
  • Season with salt and pepper.
  • Transfer the minced beef filling to a bowl to cool.
  • Drain the potatoes and leave them uncovered for any excess moisture to evaporate.
  • Mash the potatoes, or use a potato ricer.
  • Stir in the butter and garlic granules, leave to cool a little.
  • Stir in the egg until mixed through.
  • Add the flour and stir in into the potatoes until fully combined into a thick paste.
  • Take about 115g of the potato and place in a clump on a floured surface.
  • Pat it into a disc and place some filling onto the centre.
  • Wrap the filling with the edge of the disc, until it resembles a ball.
  • Flatten the ball into a pancake, about 3/4 inch thick.
  • Repeat for the remaining potato, until you have about 12 pancakes.
  • Place enough oil into a frying pan to shallow fry the pancakes and heat on a moderate heat.
  • Fry the pancakes, individually or in batches, on one side until they are golden brown.
  • Turn them over and fry on the other side, ensuring they are piping hot and golden brown.
  • Transfer to paper towel to drain off any excess oil.
  • The pancakes can be frozen, before or after frying. They can be cooked from frozen.

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