Grate 1 ½ lbs of peeled russet potatoes. Then squeeze shredded potatoes dry in a clean dish towel. Combine potatoes in a large bowl with half a chopped onion, two beaten eggs, 2 Tbsp flour, 2 cloves minced garlic, and ½ tsp each of salt and pepper. Form into patties and fry in 2 Tbsp vegetable oil in a large skillet over medium-high heat, about 3 minutes per side, or until crispy and golden brown.
Vitamin A–packed sweet potatoes (also full of fiber) can stand in for white potatoes in this version.
Swap ½ cup of the potato mixture for magnesium-rich shredded zucchini.
Carrot & Celery
For a crunch, throw in 1 cup of shredded carrots and chopped celery. Add 1 extra Tbsp flour.
Top any type with apple sauce or sour cream and green onions!
Illustration Credit: Felicita Sala