Grate thinly fresh potatoes, press. Let stay for some minutes, then drain the exuding juice. Mix the prepared starch with potato mass, salt, pepper to taste.

Shape flat potato cakes, put some stuffing in the center of each cake, tweak the edges, shape balls.

Cover the balls with flour, fry in oil until golden crusts, then place in the baking tray, pour with mushroom broth and bake in oven for 30-40 minutes.

To prepare the stuffing, soak mushrooms in cold water, then cook in the same water. Filter the broth. Bathe mushrooms, chop, fry in oil, then mix with shredded and fried onion, salt and pepper.

Serve the potato balls hot, garnishing them with vegetables or sauerkraut.