Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: grate potatoes, place in a colander and rinse under cold water to remove starch. drain well. grate onion, place in a colander and press with the back of a wooden spoon to remove excess moisture. combine potatoes and onion in a large bowl. beat eggs into mixture. stir in flour, baking powder, salt and pepper. heat 1/8 inch oil in a large skillet. drop about 2 tablespoonful of batter into the oil and flatten with the back of a wooden spoon. the flatter the pancake the crisper it will be. brown well on both sides. drain on paper towel. keep cooked pancakes warm in a 100 degree oven.

Target 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.