In a skillet, heat a drizzle of vegetable oil over medium heat. Add finely chopped onion and sauté until softened and translucent, about 3 minutes. Toss in minced garlic and cook for another 30 seconds until fragrant. Then, add your choice of ground meat, season with paprika, salt, and pepper, and cook until browned, roughly 5-8 minutes. Remove the mixture from heat and let it cool slightly.

In a large mixing bowl, combine the cold mashed potatoes with one large egg and enough all-purpose flour to form a soft, malleable dough. Make sure the mixture is well-blended and not overly sticky.

Take approximately 2 tablespoons of the potato dough and flatten it slightly in the palm of your hand. Create a well in the center and fill it with a spoonful of the cooled meat mixture. Carefully fold the edges over to seal the filling, then shape the pancake into a 3-inch patty.

In the same skillet used for the meat, heat a layer of vegetable oil over medium-high heat until shimmering. Place the prepared potato pancakes in batches and fry each pancake for 3-4 minutes on one side until golden brown and crispy, then carefully flip and cook the other side for an additional 3-4 minutes. Remove them from the skillet and drain on paper towels.

Transfer the pancakes to a serving platter. Optionally, garnish with chopped fresh parsley and a sprinkle of black pepper for added flavor. Serve hot.