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Cook the ground meat in olive oil over medium-high heat until browned. Season with salt and pepper and set aside.
In the same pan, sauté onion and carrot until golden. Add garlic and parsley, stir for 1 minute, then combine with meat. Cool the filling.
Mix mashed potatoes, egg, and flour until smooth and easy to handle. Add extra flour if sticky.
Flatten a scoop of potato mixture in your hand, spoon filling into the center, and seal the edges. Coat with breadcrumbs.
Fry in hot oil over medium heat for 3–4 minutes per side until golden and crisp. Drain on paper towels and serve warm with sour cream.