Combine the potatoes, fish, 1 egg, chives, sour cream, salt and pepper. Shape the mixture into small balls about the diameter of a quarter. Beat the remaining egg. Dust the fish balls with flour, dip into beaten egg, then roll into crumbs. Let it stand for at least 1 hour, so that the coating will become firm. Fry in deep fat or bake in the oven until the fish balls are golden brown and crisp. Serve plain or with tarter sauce. Makes 30 codfish balls as appetizers.