Boil the potato until soft. Wet the matza and let it stand. Chop the onion, garlic, ginger and parsley. Sautee the Onion garlic and ginger to caramelize and let it cool down. Mash the potato, add the chooped parsley and egg. Mix well and add the caramelised onion, garlic and ginger. Mix well and pit aside. Wet the matza once more let it stand until it folds and falls over. Cut the matza to quarters. Put a spoonfull of the mixture in each square and fold it diagonaly forming a triangle. Deep fry until lightly golden brown, flip over untill all even golden brown. Pull out and let it dry. Serve warm or cold.