Stuffed Potato Pancakes

Don't you think one of the best things about a Thanksgiving feast, is the leftovers?  I love them eaten cold for breakfast (as in turkey on roll sandwich or pumpkin pie), rewarmed for lunch or dinner, (as in hot turkey and gravy over roll and mashed potatoes and stuffing), or re-made into new meals. I think I look forward to leftovers more than the actual holiday meal itself; Perhaps because it is a meal already fixed and ready to go.  It is like a present to myself.

With a large abundance of turkey and mashed potatoes after Thanksgiving, these two items are a sure thing to get made over.  At our house, left over mashed potatoes are almost always turned into potato pancakes. Sometimes we fix them plain, and  sometimes we jazz them up with cheese, onion and/or some sort of bacon. They are delicious served with eggs, or even just on their own as a meal in themselves. My Mom often made them for us when were little and I have often made them for our family.  In Russia they take the potato pancake idea a little further and stuff it with delicious fillings, such as sauted mushrooms, or ground meat, and then fry them until golden brown. When we adopted our kids ten years ago, my eyes were opened to the many delicious Russian comfort foods, and have loved trying them to please the kids. Here is my own adaptation of "Zrazy" which is the Russian name for this kind of Stuffed Potato Pancakes.

Put mashed potatoes, eggs and flour into a mixing bowl.

Mix together well.

Set aside until the filling is prepared.

Gather together stuffing ingredients: Chopped chicken or turkey, green onions, mushrooms and grated carrots.

Melt a half of a stick of butter in a frying pan. Stir and saute until vegetables are tender.

Put sauted mixture into a measuring bowl ready to fill the potato pancakes.

Create pancakes with one large spoonful of potato mixture on a floured surface to keep from sticking.  If the mixture is still sticky while working with it, add flour as you form your pancake as needed.

Top pancake with a tablespoon of meat mixture.

Fold pancake in half and pinch edges together. Forming and smoothing into a nice shaped pancake.

Take up prepared pancakes and place on  a plate Set to the side while you heat the oil.

Fry 3-4 minutes over medium high heat until well browned on all sides.

(sorry missed the pictures on this one).

Top with fresh green onions and sprinkle liberally with sea salt.

Stuffed Potato Pancakes

Ingredients:
6 cups leftover mashed potatoes
1 1/4 cups all purpose flour, plus extra to dust the pancakes with
2 large eggs
2 cups cooked and chopped Chicken or Turkey
5 or 6 mushrooms, minced

1 carrot, grated
1 garlic clove, minced

5 green onions finely chopped and or 2 TB fresh parsley,  minced
1/2 stick butter
Sea Salt or natural salt and pepper to taste
Flour or breadcrumbs to roll pancakes in before frying
Natural Palm Oil for frying

Instructions:

1. In a large mixing bowl, combine mashed potatoes eggs and flour.
2. Mix well and set to the side while making the filling.
3. Heat a large skillet over medium/high heat.
4. Add butter, Chicken/Turkey and vegetables
5. Saute, and stir until the vegetables are tender.
6. Season with salt and pepper to taste.
7. Place in a mixing bowl to have ready for filling the potato pancakes.
8. Dust a working space with flour.
9. Using a large serving spoon or ice-cream scoop, take up a spoonful of the potato mixture and place it onto the floured surface.
10. Work the potato mixture into a flat circle or oblong.
11. Place a tablespoon of the filling onto the pancake.
12. Fold pancake in half and pinch the edges together, forming a nicely shaped oblong.
13. Roll in flour or bread crumbs. Place on a plate.
14. Repeat until all of the pancakes are made. 
15. Heat a large fry pan (non-stick ceramic is a good choice) with a little oil to cover the bottom of the pan.
16. Once the oil is hot, fry the pancakes until golden brown on each side (about 3 or 4 minutes per side).
17. Place on paper towel covered plate to drain.  Keep warm in a low oven until all is ready.
18. Delicious served with Sour Cream; we also love them with a little hot sauce.

Enjoy!