2 ½ pounds russet potatoes, or any starchy potato, peeled and grated very finely
1 yellow onion, very finely grated
2 large eggs
1 teaspoon of salt
¼ cup all-purpose flour
After grating the potatoes, using a cloth, squeeze all the liquid out of the potatoes
Place the drained potatoes in a large bowl with the grated onion, salt, eggs and flour.
Mix well with your hands, you want it to be a bit sticky. Add a little flour if it’s too sticky