peeled and shredded Russet potatoes, firmly packed (about 1 pound)
grated or finely chopped onion, grated or finely chopped
low sodium matzo meal, a little less than 1 matzo, processed into fine crumbs
2 to 3 teaspoons
- Place the potatoes in a cheesecloth or double thickness of paper towels and wring to extract as much water out of the potatoes as possible.
- In medium bowl, stir the potatoes, onion, egg, egg substitute, and matzo meal and salt together well.
- In a large, heavy-bottomed, nonstick skillet over medium-high heat, heat the oil until hot. Make sure the oil is spread evenly over the bottom of the skillet. Place 1/4 cup (level measure) of potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Spray tops with canola cooking spray. Brown on one side about 3 minutes, turn over and brown the other side (about 3 minutes).
- Serve these hot with applesauce, fat-free or light sour cream, and chopped green onions.
Note: To assure Kosher status, prepare recipe to meet Kosher guidelines.
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