PREPARATION: 15 min
COOKING: 15 min
3 cups grated raw potatoes
2 cups ground meat (I used turkey and chicken)
1 small chopped onion
3-5 tablespoons vegetable oil
Pink salt and freshly ground pepper to taste.
Spread grated potatoes on a kitchen towel and roll up jelly-roll style. Twist towel tightly to wring out as much liquid as possible.
In a large bowl, combine the meat, potatoes, onion and eggs. Mix well.
Season with salt and pepper.
Heat a large non-stick pan over medium heat with 3-4 tablespoons vegetable oil and cook "cepelinai" about 7 minutes per side, adding more oil as needed.
Cook until "potatomeatballs" are golden brown on the outside and cooked through.
Remove to a plate lined with a paper towel.
Serve with sour cream or plain Greek Yogurt.