Potatoes — 2.2 lb
Chicken liver — 14 oz
Onion — 1
Carrot — 1
Eggs — 2
Flour — 3 tablespoons
Salt and black pepper, to taste
Oil
Slice the onion into half-rings. Grate the carrot on a coarse grater. Sauté the vegetables in oil, then add the liver and cook until done. Season with salt and pepper. Blend the cooked liver and vegetables in a blender, or pass them through a meat grinder. Add the hard-boiled, grated egg and mix well.
Boil the potatoes in their skins. Let them cool, peel them, and grate them on a coarse grater. Add the 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 into a patty. Spoon 1 tablespoon of the filling into the center. Fold the plastic wrap so the patty edges stick together, then carefully transfer the patty to a preheated skillet with oil and fry until golden on both sides.
