There’s something irresistible about these crispy mashed potato patties filled with juicy ground meat and melted cheese. I love how the outside fries up golden and crunchy while the inside stays fluffy, creamy, and full of rich, savory flavor. It’s pure comfort food — simple ingredients transformed into a dish that feels both homey and indulgent.
Why You’ll Love This Recipe
I like this recipe because it’s deliciously versatile and uses ingredients I often already have on hand. The contrast between the crispy crust and the soft, cheesy center makes each bite satisfying. It’s also great for using up leftover mashed potatoes or cooked ground meat, and I can easily prepare it ahead of time for a quick meal later. Whether I serve it as a main dish, side, or snack, it’s always a hit.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the Potato Mixture:
3 large potatoes (about 700 g), peeled and chopped
2 tablespoons butter
¼ cup (60 ml) warm milk
1 egg
2 tablespoons breadcrumbs (optional, for firmer texture)
Salt and black pepper to taste
For the Meat Filling:
300 g (10 oz) ground beef or chicken
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil or butter
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
½ teaspoon dried oregano or mixed herbs
½ teaspoon chili flakes (optional)
½ cup (60 g) shredded cheese (cheddar, mozzarella, or a mix)
1 tablespoon tomato paste (optional)
1 tablespoon chopped parsley or dill (optional)
For Coating and Frying:
½ cup (60 g) all-purpose flour
2 eggs, beaten
1 cup (100 g) breadcrumbs
Oil for frying (vegetable or sunflower oil)
Directions
Prepare the Mashed Potatoes:
Peel and chop the potatoes into even chunks. Boil them in salted water for about 15–20 minutes, or until fork-tender. Drain and mash with butter and warm milk until smooth. Season with salt and pepper, let cool slightly, then mix in the egg and breadcrumbs to give the mixture structure.
Cook the Meat Filling:
Heat olive oil in a pan over medium heat. Add the chopped onion and cook until soft and translucent, about 3 minutes. Add the garlic and cook for another 30 seconds. Add the ground meat and cook until browned, breaking it apart as it cooks.
Season the Filling:
Add salt, pepper, paprika, oregano, and chili flakes. Stir in the tomato paste (if using) and mix well. Once cooked through, remove from heat and stir in the shredded cheese and herbs. Let the mixture cool slightly.
Shape the Patties:
Take about 2 tablespoons of mashed potatoes and flatten them into a small disc. Spoon a bit of the meat filling into the center, then cover with another spoonful of mashed potatoes. Seal the edges and shape into a patty. Repeat until all the mixture is used.
Coat the Patties:
Prepare three shallow bowls — one with flour, one with beaten eggs, and one with breadcrumbs. Dredge each patty first in flour, then in egg, and finally in breadcrumbs, making sure it’s evenly coated.
Fry the Patties:
Heat oil in a large skillet over medium heat. Fry the patties in batches for 3–4 minutes per side, until golden brown and crisp. Drain on paper towels to remove excess oil.
Baking Option (Healthier):
Preheat the oven to 190°C (375°F). Place the coated patties on a parchment-lined baking sheet, spray lightly with oil, and bake for 20–25 minutes, flipping halfway through until golden and crisp.
Serve:
Serve the patties hot with sour cream, ketchup, or garlic yogurt sauce. I like to sprinkle some fresh herbs on top just before serving.
Servings and Timing
Servings: 4–6 patties (depending on size)
Prep Time: 20 minutes
Cook Time: 25–30 minutes
Total Time: About 45–50 minutes
Variations
Chicken and Spinach: Use cooked ground chicken and stir in a handful of chopped spinach and a spoon of cream cheese.
Vegetarian Option: Replace the meat filling with sautéed mushrooms, onions, and spinach. Add feta or ricotta for creaminess.
Spicy Version: Add finely chopped jalapeños and use spicy cheese for a little heat.
Cheese Lovers: Add an extra layer of cheese inside for a gooier filling.
Mini Patties: Make smaller, bite-sized versions for appetizers or snacks.
Storage/Reheating
Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Reheat in a 180°C (350°F) oven for 10–12 minutes until warm and crispy again. Avoid microwaving to keep the crust crunchy.
Freeze: Shape and coat the patties, then freeze on a tray until solid. Transfer to a freezer-safe bag and store for up to 2 months. Cook from frozen, adding a few extra minutes to the cooking time.
FAQs
What kind of potatoes work best for this recipe?
I prefer starchy varieties like Russet or Yukon Gold potatoes because they mash smoothly and hold their shape well.
Can I make these ahead of time?
Yes, I often shape the patties a few hours in advance and refrigerate them until I’m ready to cook. It makes dinner preparation easier.
Can I use another type of meat?
Absolutely. Ground chicken, turkey, or even lamb work great in this recipe — just make sure to season them well.
Is it possible to bake instead of fry?
Yes, baking at 190°C for about 25 minutes gives a crispy result without frying. Flip the patties halfway through for even browning.
My patties fell apart — what did I do wrong?
That usually happens if the potatoes are too hot, too soft, or lack binding. Let them cool slightly before shaping and make sure to mix in the egg and breadcrumbs.
Conclusion
These crispy mashed potato patties with cheesy meat filling are one of my favorite comfort foods. I love how they combine creamy mashed potatoes, flavorful meat, and melted cheese in every bite. Whether I’m making them for a family dinner or meal prepping for the week, they always come out perfectly golden and satisfying. Once you try them, I think you’ll find they become a regular on your menu too.
Crispy Mashed Potato Patties with Savory Meat & Cheese Filling are golden-fried or baked patties made with creamy mashed potatoes and a rich, cheesy ground meat center. Comforting, versatile, and perfect as a main dish, side, or appetizer.
Total Time:50 minutes
Yield:4–6 patties
Ingredients
3 large potatoes (about 700 g), peeled and chopped
2 tablespoons butter
¼ cup (60 ml) warm milk
1 egg
2 tablespoons breadcrumbs (optional)
Salt and black pepper to taste
300 g ground beef or chicken
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon olive oil or butter
½ teaspoon salt
½ teaspoon black pepper
1 teaspoon paprika
½ teaspoon dried oregano or mixed herbs
½ teaspoon chili flakes (optional)
½ cup (60 g) shredded cheese (cheddar, mozzarella, or mix)
1 tablespoon tomato paste (optional)
1 tablespoon chopped parsley or dill (optional)
½ cup (60 g) all-purpose flour
2 eggs, beaten
1 cup (100 g) breadcrumbs
Oil for frying (vegetable or sunflower)
Instructions
Boil chopped potatoes in salted water for 15–20 minutes until tender. Drain and mash with butter and milk. Season, cool slightly, then mix in egg and optional breadcrumbs.
In a skillet, sauté onion in oil until soft. Add garlic, then ground meat. Cook until browned. Stir in spices, tomato paste, cheese, and herbs. Let cool.
Take 2 tablespoons mashed potatoes, flatten into a disc. Add a spoon of meat filling, cover with more potatoes, and seal to form a patty. Repeat.
Coat each patty in flour, then beaten egg, then breadcrumbs.
Fry patties in hot oil for 3–4 minutes per side until golden. Drain on paper towels.
Alternatively, bake at 190°C (375°F) for 20–25 minutes, flipping halfway.
Serve warm with sour cream, ketchup, or garlic yogurt sauce.
Notes
Use starchy potatoes like Russet or Yukon Gold for best texture.
Let mashed potatoes cool before shaping to prevent breaking.
Make mini patties for appetizers or party snacks.
Use different meats or a vegetarian filling like sautéed mushrooms and spinach.
Freeze uncooked patties and fry or bake from frozen as needed.
