Prepare the Potatoes: Peel and grate the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is crucial to achieving a crispy texture when frying the pancakes.

Mix the Ingredients: In a large mixing bowl, combine the grated potatoes, minced chicken (or turkey), finely chopped shallots, and egg. Season with salt and pepper to taste.

Add the tablespoon of flour to the mixture to help bind the ingredients together. Mix well until everything is evenly combined.

Form the Pancakes: Using your hands, take small portions of the mixture (about 2-3 tablespoons) and form them into flat, round pancakes. Make sure the pancakes are not too thick, so they cook evenly.

Fry the Pancakes: Heat butter or oil in a large skillet over medium heat. Once the butter is melted and the pan is hot, carefully place the pancakes into the skillet. Fry for 4-5 minutes on each side, or until golden brown and crispy on the outside, and fully cooked on the inside.

Fry the pancakes in batches to avoid overcrowding the skillet. Add more butter or oil as needed between batches.

Serve: Serve the chicken potato pancakes hot, topped with a generous spoonful of sour cream and a sprinkle of freshly chopped dill for added flavor and color.