Potatoes – 2.2 lbs,
Chicken liver – 14 oz,
Onion – 1 piece,
Carrot – 1 piece,
Eggs – 2 pieces,
Flour – 3 tablespoons,
Salt and black pepper to taste,
Oil.
Slice the onion into half-rings and grate the carrot on a coarse grater. Sauté the vegetables in oil, then add the liver and continue cooking until done. Season with salt and pepper. Blend the cooked liver with the vegetables using a blender or pass it through a meat grinder. Add the boiled and grated egg, and mix well.
Boil the potatoes in their skins, let them cool, peel, and then grate them on a coarse grater. Add flour, salt, pepper, and a raw egg, and mix thoroughly. Form balls from the potato mixture.
Grease a piece of plastic wrap with oil, place one potato ball on it, and flatten it. In the center of the potato patty, place 1 tablespoon of the filling. Fold the edges of the wrap so that the edges of the patty stick together. Carefully transfer it to a preheated skillet with oil and fry on both sides.