2 Medium Sized Comber Potatoes (Shredded)
1 Small Onion (Finely Chopped)
250 ml Frying Oil (As Required)
Seasoning (Salt and Pepper)
Pre-heat 1/2 inch of oil in a large heavy skillet over a medium heat.
Wash the potatoes to ensure excess starch is removed, drain and shred (grater works best).
Place the potato shreds into a mixing bowl and thoroughly stir in the onion, flour and the egg.
When the oil is lightly sizzling, take some of the potato mixture and lightly shape into a round. Place as many of these rounds as can fit into the skillet and cook until slightly browned, then turn them over to ensure they are evenly cooked on both sides. Cook for roughly 4-6 minutes on each side, or until golden brown.
Remove from skillet once browned and place onto kitchen roll to drain excess oil.
Season and serve whilst warm.