Love these potato pancakes. They make a cheap and cheerful midweek dinner. Serve them with a salad and some soured cream. One nice addition is chives that you can cut finely and add to the shredded potatoes.
Finely shred the potatoes and the onions. Squeeze to remove excess liquid.
Mix the egg and the flour and add to the potato and onion mixture. Season well.
Shape each pancake by hand (around 1cm thick and 10cm diameter).
Eat oil in a large frying pan. Fry 2 to 3 potato pancakes at a time depending on the size of your pan for around 5 to 8 minutes on each side, until golden brown. Serve immediately.