If you have never had them before, potato cakes are a simple meal that you can whip up fairly quickly. For us, we needed something quick for dinner to eat with some leftovers and this is what we made. Now, I can share what we made with you!
Frying the potato cakes 
Finished Potato cakes (minus a few)
In the past we have made them with parsnips mixed in with the potatoes as well, but this time I didn’t include them (gives you something to experiment with in the future though). With that being said, I will not bore you with a long story, so here is the recipe. Oh and by the way, we kind of made this up from looking at other potato cake and latke recipes and based on what what seasonings and ingredients we had in the pantry.
Shred the potatoes. If you have a food processor this would be a great time to use the shred feature!
After shredding the potatoes, strain/press out as much liquid as possible from the shredded potatoes.
I used a clean cloth that doesn't shed lent and did it in a couple of batches. If you have cheese cloth, that could work too. Set aside in a large mixing bowl.
Shred the onions and place them into the large bowl with the potatoes
Mix the eggs up well and add them to the mixing bowl.
Add the remaining ingredients to the bowl and mix well. It should be sticky when you are done. You can try mix it with a large utensil, but it may be easier to do with your hands.
Turn your frying pan on medium heat, pour oil in it just to cover the bottom, and let it warm up.
Start forming your patties. We made some the thickness of small burgers and a few the thickness of thin patties. Depending on thickness, you should be able to get about 12-16 patties.
Fry each of your patties until golden brown and/or with a "crunch" on each side and place on a cooling rack to rest. (We warmed our oven to 170 degrees and then turned it off. This way we didn't dry them out while keeping them warm)
Ingredients
Directions
Shred the potatoes. If you have a food processor this would be a great time to use the shred feature!
After shredding the potatoes, strain/press out as much liquid as possible from the shredded potatoes.
I used a clean cloth that doesn't shed lent and did it in a couple of batches. If you have cheese cloth, that could work too. Set aside in a large mixing bowl.
Shred the onions and place them into the large bowl with the potatoes
Mix the eggs up well and add them to the mixing bowl.
Add the remaining ingredients to the bowl and mix well. It should be sticky when you are done. You can try mix it with a large utensil, but it may be easier to do with your hands.
Turn your frying pan on medium heat, pour oil in it just to cover the bottom, and let it warm up.
Start forming your patties. We made some the thickness of small burgers and a few the thickness of thin patties. Depending on thickness, you should be able to get about 12-16 patties.
Fry each of your patties until golden brown and/or with a "crunch" on each side and place on a cooling rack to rest. (We warmed our oven to 170 degrees and then turned it off. This way we didn't dry them out while keeping them warm)