Heat 1 tablespoon oil in deep, heavy, large skillet, preferably nonstick. Add onion; saute over medium heat 3 minutes. Add mushrooms; saute until tender, 2 to 3 minutes. Transfer to bowl. Wipe remaining oil from skillet. Add carrot, garbanzo beans and green peas to bowl; mix well. Add eggs, salt and pepper to taste, dill and 2 tablespoons matzo meal. Mix well. If mixture appears watery, add remaining 1 tablespoon matzo meal. Heat 3 or 4 tablespoons oil in skillet. For each latke, drop 1 or 2 heaping tablespoons of vegetable mixture into pan. Flatten slightly with back of spoon. Saute over medium heat until golden brown, 2 to 3 minutes on each side. Turn very carefully, using 2 spatulas. Drain on paper towels. Stir vegetable mixture before sauteing each new batch. If all oil is absorbed, add a little more to pan. Serve hot.