6 mugs remaining pureed potatoes
1 glass generally useful flour, in addition to additional for cleaning
1 substantial egg
1 lb ground meat (I utilized pork, however chicken, turkey or hamburger will do)
1 little/medium onion, finely diced
1 substantial carrot, ground
1 garlic clove
2 Tbsp finely cleaved crisp parsley
½ glass fine bread morsels (plain or Italian style)
Warm a substantial skillet over medium/high warmth. Include 1-2 Tbsp olive oil and 1 lb ground meat. Saute, separating it until cooked through at that point season with 1 tsp salt and a squeeze of pepper. Evacuate to a different dish.
In a similar skillet, include 2 Tbsp oil at that point include onions and carrots. Mix and saute over medium warmth for 5 min until brilliant and mollified. Season daintily with salt and pepper. Return meat with juices to the skillet.
Press in 1 garlic clove and include cleaved parsley. Cook mixing 1 minute or until fragrant. Expel from warmth.
Squash or mix together 6 glasses pureed potatoes with 1 egg and 1 container flour. Put an adjusted frozen yogurt scoop of blend into a very much floured hand and pat it into a circle. On the off chance that potatoes appear to be excessively sticky, sprinkle with a little flour to shield it from adhering to your hand.
Put a loading tablespoon of filling into the inside and squeeze the edges together to seal. Plunge stuffed hotcake in bread scraps, swinging to coat. Congratulate the stuffed hotcake into a level plate.
Warm a substantial non-stick container over medium warmth and add enough oil to coat the base of the skillet. When oil is hot, include hotcakes and sautee 3-4 minutes for each side or until brilliant. In the case of sautéing too quick, diminish warm. Rehash with outstanding hotcakes including more oil as required. Evacuate to a plate fixed with papertowels and serve warm.