Boil peeled potatoes, make pure and let it cool. Pour the sieved flour into the pure, salt and pepper, mix well.

Chop onion and garlic and fry until golden brown for filling. Chop the dill finely. Mix fried vegetables with sterilized mushrooms "Veres" and add half of chopped dill. Salt, pepper and mix well.

Divide the potato mass into 10 balls. Form potato cutlets with 1 tbsp of filling.

Fry potato cutlets on medium heat on both sides until brown. Serve hot, sprinkle with dill.