Mix the chicken, beef, onions, 1/4 teaspoon salt and pepper. Form 3 thin patties about 4 1/2 inches in diameter.
Add the potatoes and remaining 1-ounce onions to a grinder and grind everything until the batter is smooth. Pour the batter in a bowl and add the flour, the remaining 1/2 teaspoon salt and the egg. Mix everything thoroughly. Form the batter into round thin pancakes.
Heat the oil in a pan. Place a potato pancake in the pan, topped with a meat patty and covered by more potato batter, covering all the meat. Fry the pancake on one side, about 1 minute. Flip it to the other side with a spatula, holding the top of the not-fried side with the fork. Make the fire smaller and cover the pan. Fry for 5 to 7 minutes, turning the pancakes over from time to time.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Recipe courtesy of Irina Pavlova, Taste of Europe, Arlington, TX