Peel and cut the potatoes, cook them in a saucepan with water and a pinch of salt and drain. Mash the butter while it is still hot with the potato masher and allow to cool.
Grate an onion into the minced meat mixture on a fine grater, season with salt, pepper and stir well. Add an egg and 3 - 4 tablespoons of flour or more to the cooled potato mixture. Season with salt, pepper and nutmeg and knead a loose dough out of it. The dough is just right when it no longer sticks to your hands. It must not be too loose or too tight, otherwise the patties will be difficult to shape.
Press a piece of dough the size of a tennis ball on a floured flat plate about 2 cm thick. Make a well in the middle with a teaspoon. Place a teaspoon of minced meat filling on top, close the edges and shape the patties with your hands. Place on the floured plate.
Let the pan with oil get hot. Turn the patties in the flour and fry on both sides. Do not cover the pan, because covered the patties will burst and the juice of the meat filling will come out. It is better to finish cooking on a lower heat and not covered.
Tip: The stuffed potato or minced meat patties are very traditional in Ukraine and are also served with other fillings, e.g., mushrooms, sauerkraut, boiled, chopped egg and dill. They are eaten both warm and cold.
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