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.

Step 2: Add the minced garlic and cook for 30 seconds more, until fragrant.

Step 3: Stir in the ground meat, breaking it apart with a spoon. Season with paprika, salt, and pepper. Cook until browned and no longer pink.

Step 4: Stir in fresh chopped parsley if using. Let the filling cool completely.

Step 5: Make the Dough: In a large bowl, combine the cold mashed potatoes with the egg, ¼ cup all-purpose flour, salt, and pepper. Mix until a soft dough forms. If the dough is too sticky, gradually add a bit more flour until it's manageable.

Step 6: Shape the Pancakes: Lightly dust your hands and a clean work surface with flour. Take a portion of dough (about 2 tablespoons), flatten it into a small circle in your palm.

Step 7: Place a spoonful of the cooled meat mixture in the center of the potato circle.

Step 8: Gently fold the edges of the potato dough over the filling and carefully shape it into a flat, round or oval patty. Repeat with the remaining dough and filling.

Step 9: Pan-Fry the Pancakes: Heat about ¼ inch of vegetable oil in a large non-stick skillet over medium heat.

Step 10: Carefully place the shaped pancakes in the hot oil, ensuring not to overcrowd the pan. Fry in batches for 3-4 minutes per side, or until golden brown and crispy.

Step 11: Drain the cooked pancakes on a plate lined with paper towels to absorb excess oil.

Step 12: Serve hot with sour cream, plain yogurt, or your favorite dipping sauce.