Ingredients:
1 kg boiled potatoes
250–300 g wheat flour
1 egg
1 flat teaspoon salt
200 g smoked bacon
2 onions
1 tablespoon butter or oil
Pepper to taste
Fresh dill for sprinkling
Preparation:
Mash the boiled potatoes through a grater or mash them thoroughly and let them cool completely.
Add the egg, salt, and flour. Knead the soft dough without overworking it.
Divide the dough into portions, form rolls, and cut into small potato cakes.
Cook in batches in salted water. After boiling, cook for an additional 1–2 minutes and remove with a spoon.
Cut the bacon into cubes and fry in a pan until golden and crispy.
Add the chopped onion and fry until soft and lightly browned.
Add the cooked potato cakes to the bacon and onion mixture. Gently mix.
Fry for a few minutes until the potato cakes become golden and crispy.
Season with pepper to taste.
Sprinkle generously with fresh dill before serving.
Enjoy your meal! 
Tip: Use well-drained potatoes and don’t add more flour than needed. This will result in soft, delicate, and perfectly fluffy potato cakes.