Recipe information
Yield
serves 4
Ingredients
Preparation
Step 1
In a food processor fitted with a fine-hole grating attachment (or on the small holes of a box grater), grate the potatoes and carrots. Transfer to a large bowl; add the scallions and 1 1/2 teaspoons salt. Using your hands, mix thoroughly. Mix in the egg and matzo meal until combined. Divide into 8 mounds of equal size.
Step 2
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 to 4 minutes per side.
Step 3
Transfer to paper towels or parchment paper to drain. Repeat with the remaining mounds (reduce the temperature to medium if browning too quickly). Sprinkle with salt, and serve with the sour cream, if desired.
