Wash the potatoes well and boil them with the skin, then cool them. Remove the skin, mash well, and add salt, pepper, finely chopped dill and flour. Mix well and the "dough" is ready.
While the potatoes are cooking, prepare the mushroom filling. Heat the pan, pour 2 tbsp vegetable oil, and saute finely chopped onion, when it caramelizes a little, add chopped mushrooms. Stir and after 2 minutes pour balsamic vinegar (if you don't have it, it's okay). When the mushrooms are cooked well, add salt, pepper, coriander, garlic powder and mix. The mushroom stuffing is also ready.
Make balls from the potato dough. You will need 2 tbsp of dough for each ball. Then roll each one out on a floured board to a thickness of 0.5 cm, put 1 full teaspoon of mushroom filling in the middle, roll it out, turn it over, and give it a shape.
Heat oil in a pan and fry potato patties on both sides until they become golden.Bon Appetit!
