Bring the pot of water to boil, add unpeeled potatoes and cook them until fork tender for about 20-25 minutes, and then let them cool off completely;
In a saucepan add 2 eggs into the water and cook them for about 10 minutes from the time the water starts to boil, and then let them cool off as well;
Add butter to a frying pan and once melted add chopped onions and fry them up until golden brown;
In a separate pot bring water to boil (about 1,5 inch); trim your asparagus from wooden endings and blanch it in hot water for 2 minutes, and then shock them in ice cold water to retain the color; then cut them into small pieces;
Peel and shred both the potatoes and cooked eggs into a bowl;
Chop scallions and add to the bowl. Then add asparagus, fried onions, flour, raw egg, and salt & pepper, and mix everything together;
Form the mixture into little cutlets and set them aside (Tip: wet your hands once in a while to ensure that the cutlets don’t stick to your hands);
Coat the potato cutlets in Wondra on both sides;
Heat up a frying pan with 2 tablespoons of cooking oil and then add the cutlets;
Fry them up, on each side, until golden brown;
If your frying pan cannot fit all the cutlets, repeat the process.
Serve with sour cream and more scallions.