Potato meatballs in sour cream

1 serving


grate the peeled potatoes and immediately put them in cold water for 2- 4 hours, then roll them on a sieve, rinse them with running water and squeeze them through gauze or napkin. add water to the squeezed potatoes (about the same amount as there was juice), a heavily beaten egg, all together it is good to knock out. divide the meatballs (walnut-sized balls) and fry them in a frying pan until golden. pour ready-made meatballs with sour cream and simmer for 20 minutes. sprinkle with parsley greens or dill before serving. this dish can be given to diabetes patients