COMBINE finely grated potato and grated onion into a bowl.
STRAIN in a colander or sieve, squeezing out the excess liquid. You will need to weigh out 500 g (16 0z) of squeezed potato.
ADD the eggs, potato flour and salt then mix through.
PAN-FRY the potato cakes in a non-stick pan over a medium heat for 3 minutes each side until golden.
SERVE hot and enjoy!
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