Samogitian Potato Pancakes

Boil 1 kg of potatoes until soft, drain, let the potatoes cool, then refrigerate for at least 2 hours.

Peel the cold potatoes and mash into a smooth puree, add the egg, starch and salt; knead into a firm dough that holds its shape.

Dice the onion finely, sauté it in half of the oil for 3–4 minutes, add the ground beef, black pepper and salt, and cook over medium heat for 8–10 minutes, breaking up any lumps. Let the filling cool for 10 minutes.

Divide the potato dough into 8 portions. Flatten each portion in your palm into a flat cake, place about 1 tbsp of the meat filling on top, fold the edges of the dough over it and pinch to seal, shaping an oval pancake.

Fry the pancakes in the remaining oil over low to medium-low heat for 4–5 minutes per side, until golden brown on the surface.

Transfer the finished pancakes to a plate and serve hot with sour cream.