Kolduny stuffed potato pancakes

Finely chop one onion and mix it with the ground pork, salt, pepper and 2 tbsp of cold water.

Peel the potatoes and the second onion, grate finely and squeeze out the excess liquid. Add the egg, flour and salt and mix.

Preheat the oven to 180 °C. Heat a 3–4 mm layer of oil in a frying pan. Spoon in some potato batter, top with a flat walnut-sized patty of pork, cover with another spoonful of batter and press the edges to seal.

Fry over medium heat for 4 minutes per side until golden.

The wet batter makes the oil spit — spoon it in away from you.

Transfer the kolduny to a baking dish and bake for 20 minutes so the pork cooks through.

Cut one open: the meat should be grey with clear juices and no pink.

Serve the kolduny hot with sour cream. Done!