In a large skillet over medium-high heat, cook 1 lb of ground beef in 1-2 Tbsp olive oil until browned. Season with 1 tsp salt and a pinch of pepper. Transfer the cooked beef to a separate dish.

In the same skillet, add 2 Tbsp oil, then sauté the diced onions and grated carrots for about 5 minutes until golden and softened. Season lightly with salt and pepper. Return the cooked beef to the skillet.

Add 1 pressed garlic clove and the chopped parsley. Cook for 1 minute until fragrant, then remove from heat.

In a bowl, mix 6 cups of mashed potatoes with 1 egg and 1 cup of flour. Take a rounded ice cream scoop of the mixture, pat it into a disk in a well-floured hand. If the potatoes are sticky, sprinkle with a little flour to prevent sticking.

Place a heaping tablespoon of the meat filling in the center of the potato disk. Pinch the edges together to seal. Dip the stuffed pancake in bread crumbs, coating it evenly. Flatten the stuffed pancake into a disk shape.

Heat a large non-stick pan over medium heat, add enough oil to coat the bottom. Once hot, add the pancakes and cook for 3-4 minutes per side until golden. Adjust heat if browning too quickly. Repeat with the remaining pancakes, adding more oil as needed. Place cooked pancakes on a plate lined with paper towels to absorb excess oil. Serve warm.