Growing up, one of my favorite memories was watching my mom whip up her famous potato pancakes with a surprisingly savory meat filling. The aroma of frying potatoes mixed with the rich scent of spiced chicken and veggies would waft through the house, making our tummies rumble in anticipation. It’s a dish that takes me back to lazy weekend lunches where time seemed to slow down just enough to savor every bite and every laugh.
Now, whenever I make these potato pancakes with meat filling, it feels like a warm hug from the past. The beauty of this recipe lies in its comforting ingredients: grated potatoes, savory chicken, mushrooms, and a hint of cumin to give it that extra zing. It’s a wonderful balance of textures and flavors—crispy on the outside, tender and juicy inside. Plus, it’s a fun twist on the classic potato latke that never fails to impress, even with a new generation of hungry eaters.
This recipe is perfect for those times when you want to serve something familiar yet exciting. Whether you’re preparing a cozy lunch for the family or dazzling guests at a dinner party, these potato pancakes stuffed with a delightful medley of chicken and veggies are sure to be a hit. The best part? You can easily customize the filling based on what you have on hand. So, if you’re ready to bring a piece of my family’s culinary tradition to your table, let’s dive into how you can whip up these scrumptious potato pancakes with meat filling.
How to Make Potato Pancakes With Meat Filling
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Ingredients:
- 500g chicken breast (or thighs)
- 2 tbsp of olive oil
- 1 large onion
- 1 clove of garlic
- 300g of mushrooms
- 1 red bell pepper
- 150g corn
- 1 tbsp of tomato puree
- 3 tbsp ketchup
- 150g peas (optional)
- 1 tsp ground cumin
- Salt and black pepper to taste
- 6 larger potatoes (approx. 700g)
- 1 egg + 1 yolk
- 3 cloves of garlic
- 3-5 tbsp of plain flour
- 1 tsp marjoram
- Salt and pepper to taste
Directions:
- Start by preparing the potato pancake batter. Peel and grate the potatoes into a bowl, then stir in the minced garlic.
- Crack in one egg and add an additional yolk, seasoning the mixture with marjoram, salt, and black pepper. Stir in flour gradually until you reach a thick consistency.
- Heat a generous amount of oil in a frying pan. Add a portion of the potato mixture, spreading it across the pan. Fry each side until golden brown, about 3 minutes per side. Transfer onto paper towels to drain excess oil. Repeat until all batter is used.
- For the filling, sauté chopped onion in olive oil in a large skillet. Add minced garlic and diced chicken, seasoning with salt and pepper. Cook until the chicken is browned, about 5 minutes.
- Stir in the tomato puree, diced red bell pepper, and chopped mushrooms. Cook for an additional 10 minutes.
- Add ketchup, cumin, corn, and peas, mixing thoroughly before removing from heat.
- Spoon the meat filling onto each potato pancake, folding them in half. Serve with a sprinkle of fresh parmesan if desired.
Ingredient Tweaks for Your Pantry
If you don’t have chicken on hand, turkey or beef can work just as well for the filling. For a vegetarian version, consider using lentils or chickpeas as a protein-rich substitute. If you’re out of fresh mushrooms, canned ones can do the trick too. And should you need to avoid eggs, try a chia seed or flaxseed egg substitute to bind the potato batter.
Preserving Potato Pancakes for Later Enjoyment
Once you’ve cooked up these potato pancakes, you can store leftovers in an airtight container in the fridge for up to three days. For longer storage, consider freezing them individually on a baking sheet before transferring to a freezer-safe bag. Reheat them in an oven or on a skillet to retain their crispiness.
Perfect Pairings for Potato Pancakes With Meat Filling
These hearty pancakes pair beautifully with a fresh green salad or some sautéed greens. A dollop of sour cream or a spoonful of applesauce on the side can offer a delightful contrast. For a robust drink pairing, a chilled glass of Riesling or a light lager can complement the savory flavors perfectly.
Cooking Hacks to Elevate Your Potato Pancakes
To ensure your potato pancakes achieve the perfect crispness, make sure to squeeze out as much moisture from the grated potatoes as possible before mixing. Adding a pinch of baking powder to the batter can also help lighten the pancakes. For an extra flavor boost, consider incorporating cheese directly into the potato mixture before frying.
Adapting Potato Pancakes for Any Time of Year
During summer, swap out peas and corn for fresh zucchini or bell peppers. In the fall, consider adding some grated sweet potatoes or butternut squash to the batter. Winter months might call for a touch of minced rosemary in the filling, while spring can bring in fresh spinach or asparagus for a lively twist.
FAQs:
Can I make the potato pancakes ahead of time?
Yes, you can make the potato pancakes ahead of time and store them in the fridge. Just reheat them in a skillet or oven to regain their crispiness before serving. This makes them a great option for meal prepping or when you want to get a head start on a meal.
What can I use instead of flour in the potato pancakes?
If you’re looking for a gluten-free option, you can substitute the plain flour with almond flour or gluten-free all-purpose flour. You may need to adjust the quantity slightly to achieve the right batter consistency, but the result will be just as delicious.
How can I make the filling more flavorful?
To pack more flavor into your filling, consider adding a splash of soy sauce or Worcestershire sauce for depth. Fresh herbs like thyme or parsley can also add a fresh note. Sautéing the mushrooms separately until they are well-browned can enhance their umami flavor as well.
Can I make this recipe vegetarian?
Absolutely! To make a vegetarian version, replace the chicken with a plant-based protein such as tofu, tempeh, or even extra mushrooms. Ensuring these are well-seasoned and cooked will help maintain the deliciousness of the dish without the meat.
How do I prevent the pancake from falling apart?
To prevent the pancakes from falling apart, ensure that the potato mixture is not too wet. Squeeze out excess liquid from the grated potatoes and use enough flour to bind the ingredients. Cooking them on a medium-high heat will also help set the pancakes quickly.
What is the best oil for frying these pancakes?
A neutral oil with a high smoke point like canola or sunflower oil is ideal for frying potato pancakes. These oils ensure the pancakes reach the desired crispiness without imparting any strong flavors that could interfere with the dish’s taste.

Potato Pancakes With Meat Filling
Equipment
- Skillet
- mixing bowl
Ingredients
Filling:
- 500 g chicken breast (or thighs)
- 2 tbsp olive oil
- 1 large onion
- 1 clove garlic
- 300 g mushrooms
- 1 red bell pepper
- 150 g corn
- 1 tbsp tomato puree
- 3 tbsp ketchup
- 150 g peas optional
- 1 tsp ground cumin
Potato Pancakes:
- 6 larger potatoes (approx. 700g)
- 3 cloves garlic
- 3-5 tbsp plain flour
- 1 tsp marjoram
Instructions
- Begin by preparing the batter for the potato pancakes. Peel and grate the potatoes, then combine them in a bowl with the grated garlic.
- Incorporate the whole egg and the yolk, seasoning the mixture with marjoram, salt, and black pepper. Gradually add flour until achieving the right consistency, mixing thoroughly.
- Heat oil in a large skillet. Pour the batter into the center and spread evenly across the skillet. Cook until each side turns golden brown, approximately 3 minutes. Transfer the finished pancakes onto paper towels to absorb excess oil. Repeat with the remaining batter.
For the Filling:
- Sauté the chopped onion in olive oil in a larger pan. Add minced garlic and diced chicken, seasoning with salt and pepper. Brown the meat well for about 5 minutes.
- Stir in the tomato puree along with chopped red bell pepper and mushrooms. Continue cooking for another 10 minutes.
- Add ketchup, ground cumin, corn, and if desired, peas. Mix thoroughly and remove from heat.
- Spoon the filling into each potato pancake and fold it over. Top with fresh Parmesan cheese for garnish.