Potato keftedes

Peel the potatoes and cut into pieces of the same size. Pour water and cook until cooked. Drain the water, cool the potatoes. Peel the tomatoes, cut into 4 parts, remove the seeds, finely chop the flesh. Add tomatoes, olive oil, salt, pepper, parsley, batoon onions and flour to the potatoes, mash, mix. Sprinkle the workplace with flour, roll the sausage from the potato mixture, cut it into 8 parts and roll out the cakes 1 cm thick. Fry the potato cakes in heated oil for 6-7 minutes on each side until a golden crisp appears. Serve hot, sprinkled with chopped spring onions and garnished with dill sprigs.