Heat a large skillet over medium/high heat. Add 1-2 Tbsp olive oil and 1 lb ground meat. Saute, breaking it up until cooked through then season with 1 tsp salt and a pinch of pepper. Remove to a separate dish.

In the same skillet, add 2 Tbsp oil then add onions and carrots. Stir and saute over medium heat for 5 min until golden and softened. Season lightly with salt and pepper. Return meat with juices to the pan.

Press in 1 garlic clove and add chopped parsley. Cook stirring 1 minute or until fragrant. Remove from heat.

Mash or stir together 6 cups mashed potatoes with 1 egg and 1 cup flour. Place a rounded ice cream scoop of mixture into a well-floured hand and pat it into a disk. If potatoes seem too sticky, sprinkle with a little flour to keep it from sticking to your hand.

Place a heaping tablespoon of filling into the center and pinch the edges together to seal. Dip stuffed pancake in bread crumbs, turning to coat. Pat the stuffed pancake into a flat disk.

Heat a large non-stick pan over medium heat and add enough oil to coat the bottom of the pan. Once oil is hot, add pancakes and sautee 3-4 minutes per side or until golden. If browning too fast, reduce heat. Repeat with remaining pancakes adding more oil as needed. Remove to a plate lined with papertowels and serve warm.