Make this recipe a recipe that people in that category can eat. categories: ['low_carb'], recipe: place potatoes, shallots and egg in a food processor and grate; transfer to a bowl and season with salt and pepper. heat olive oil over medium heat in a nonstick skillet; spoon 2 or more tablespoons of potato mixture into pan for each pancake; thickness and diameter will depend on how they are to be used. cook until golden brown, turning frequently; drain on paper towels and serve warm; if pancakes are more than 1/4" thick, after sauteing, place them on a baking sheet and into a 325° oven for 5-10 minutes.

Target recipe: grate raw potatoes into water to which lemon juice has been added. place potatoes in a strainer or cheese cloth and drain off liquid. drain well. beat raw and cooked potatoes with egg, milk, and salt to form a batter. using 3 t oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. when firm on the bottom side, loosen edges and turn. brown on other side. remove, drain on paper towel, and keep warm. continue until all batter is used. serve immediately. note: if potato cakes are served with meat, sprinkle with salt. sprinkle with sugar if served with applesauce.