I don ' t know what they meant with that . The potato part however is a bit tricky . The authentic recipe calls for mixture of boiled and fresh potatoes . Put around quarter of the potatoes into the pot and boil them . Grate the rest of the fresh potatoes and drain them with a cloth as much as you can . Don ' t throw that liquid away just yet ! Let it settle , you ' ll want to use the starch at the bottom later to bind everything together . A little bit of lemon juice helps grated potatoes not to turn brownblue due to oxidation as well , some people also grate onion into them for the same reason . When the boiled potatoes are done , mash them , mix with the grated potatoes and the starch but discard the liquid on top of it , season with salt and pepper . Some people also add eggwhite to help bind potatoes together . For meat filling make it pretty much the same as for your regular meatloaf ground pork , finely chopped onion , an egg to bind it together , salt and pepper . Form small sausages with your hands . Form something like thick tortillas or patties from potatoes and tightly wrap the sausage in it and smoothen everything out . Make sure there are no cracks at all ! Dip your hands in cold water every now and then so that it ' s easier to form everything . Boil in large pot of lightly salted water on very low heat for half an hour or so . You have to get a feeling how it should look when they ' re ready as it depends from the type of potatoes used , size and other things . Typically they ' re about the size of your fist . If the heat is too high , they will disintegrate . The bacononionssour cream sauce is easy , brown up some bacon and onions into the pan , add sour cream and let it simmer a little bit . You can also use mushrooms instead of bacon or a mixture of both . Some people don ' t like making sauce and just add crispy bacon bits and sour cream separately . This is great , but it ' s unfortunately in Latvian . The pictures are great however and should give you rough idea how it should look like .