Mashed Potato Pancakes with Meat Filling

Prepare the Meat Filling: In a skillet over medium heat, heat 1 tablespoon oil. Add the chopped onion and cook until soft, about 3 minutes. Add the garlic and cook 30 seconds more. Stir in the ground meat, breaking it apart with a spoon. Season with paprika, salt, and pepper. Cook until browned and no longer pink. Stir in chopped parsley (if using). Let cool.

Make the Dough: In a bowl, mix the mashed potatoes with egg, flour, salt, and pepper until a soft dough forms. If the dough is too sticky, add a bit more flour.

Shape the Pancakes: Dust your hands and surface with flour. Take a portion of dough (about 2 tablespoons), flatten into a circle, and place a spoonful of the meat mixture in the center. Fold the edges over and shape into a flat patty. Repeat with remaining dough and filling.

Pan-Fry the Pancakes: Heat vegetable oil in a non-stick skillet over medium heat. Fry the pancakes in batches for 3–4 minutes per side, or until golden brown and crispy. Drain on paper towels.

Serve: Serve hot with sour cream, yogurt, or your favorite dipping sauce. These are perfect for lunch, dinner, or a hearty snack.