Peel and grate the potatoes. Put in cheesecloth and hang over a bowl or press down with weights to remove as much liquid as possible.

After a minute or two, drain, starch should be collected on the bottom of the bowl. Carefully drain the liquid and mix the starch with the grated potatoes, egg, chopped dill, garlic, onion, fresh ground pepper and salt.

Heat a tablespoon of oil over medium heat in a frying pan. Put a tablespoon of the mixture, the back of a spoon press down to form a pancake. Gently press the leaf parsley on top. Fry on both sides until crisp. Serve warm with any sauce.