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Ingredients
- 4 russet potatoes, peeled and shredded
- 3/8 carrot, peeled and shredded
- 3/8 onion, finely diced
- 2 cloves garlic, crushed
- 1-1/4 teaspoons chopped flat leaf parsley
- palm full of dried dill
- 2 teaspoons fresh lemon juice
- 1 tablespoon and 1-3/4 teaspoons olive oil
- 2-1/2 teaspoons all-purpose flour
- 1 cup and dry bread crumbs
- salt and pepper to taste
- olive oil for frying, as needed
Preparation
Step 1
1. Mix potatoes, carrot, onion, garlic, parsley, and dill in a large bowl. Stir in lemon juice, 1/4 cup of olive oil, flour, bread crumbs, salt, and pepper. Knead just until mixture holds together.
2. Heat the remaining 1/4 cup olive oil in a skillet over medium heat. Working in batches, drop spoonfuls of potato mixture in hot oil. Cook approximately 4 minutes per side, or until golden brown. Serve hot.
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