Polpettes

Soften the potatoes in their skins in lightly salted water.

Cool a little bit, peel.

In a baking bowl, mash potatoes. Stir in green onions, dill, cheese, egg and juice of one lemon, season well with salt and freshly ground pepper. Stir again until well blended.

Cover, refrigerate until mixture is firm.

Shape into walnut-sized balls, flatten a tiny bit, turn to other side in flour.

Heat oil in a frying pan, fry polpettes in it until golden.

Drain, serve hot, garnish, bring to the table.

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