1/2 cup thinly sliced scallions (about 3 scallions)
Coarse salt
1 large egg, lightly beaten
1/4 cup matzo meal
1/4 cup vegetable oil, for frying
1/4 cup reduced fat sour cream, for serving (Optional)
Instructions
In a food processor fitted with a fine-hole grating attachment, grate potatoes and carrots. Transfer to a large bowl; add scallions and 1 1/2 tsp salt. Using your hands, mix thoroughly. Mix in egg and matzo meal until combined. Divide into 8 mounds of equal size.
In a large nonstick skillet, heat oil over medium-high heat, swirling to coat bottom of pan. Add half the potato mounds; flatten each to a 1/2 inch thickness. Cook until golden brown, 2-4 mins per side.
Transfer to paper towels or parchment paper to drain. Repeat with remaining mounds. Sprinkle with salt, and serve with sour cream, if desired.
Originally Submitted
8/17/2010
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