Drain the canned green peas, dice the peeled potatoes and pickled cucumbers. Combine three ingredients, dress with mayonnaise and stir well.
Mince the chicken fillet.
Combine mince meat, flour, milk, 3 egg whites, salt, and pepper. It should be a rather liquid, mellow batter.
Fry the meatballs over high heat until they have a golden crisp, then reduce the heat and cook until ready.
Boil two remaining eggs for salad dressing.
Put the salad into the salad dish; decorate with boiled eggs, herbs and meatballs.