First make a stuffing. Liver clear from the films and ducts, wash and mince together with onion, garlic and carrot. Then fry in a pan in vegetable oil until evaporation of liquid. Here's parsik obtained:

Remove the meat to cool, and meanwhile cook the potatoes in water or steamed. Once the potatoes are cooked, carefully pour it all with water, dried and cool. Then grind in any way (I rubbed on a small grater). Add eggs, salt and flour and knead the fondant for the cakes. The mixture should be cool enough and non-sticky. Divide it into portions at 120 grams, spread one portion on a plate, covered with a film and well even out the cake.

Put a couple tablespoons of filling.

Join the edges of the film, tightly twisted, forming a ball.

Slightly replusive our zrazy and dip the bottom in flour.

A baking dish greased with half the butter, put in her balls tight to each other with them on top of the remaining oil. Make a fork pattern.

Bake at 220 degrees 20-25 minutes, until Golden brown.