Using a food processor or a box grater, grate the potato and onion on the large hole into a bowl. Using your hands, squeeze out the excess liquid and place the dry potato onion mixture in a bowl. Add the egg, parsley, flour, breadcrumbs, thyme, lemon juice and seasonings. Mix well. Heat 1/2 cup of oil in a heavy skillet. Add 1/2 cup mounds of potato mixture to the hot oil, and flatten down to a 3/4-inch thick pancake. Turn heat to medium. Cook for 5 minutes on each side, or until crispy and golden.
Prep Time: 15 min Inactive Prep Time: -- Cook Time: 20 min
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|Serving Size: 1 Serving (127g)|
|Recipe Makes: 4-6 Servings|
|Calories from Fat: 45 (23%)|
|Amt Per Serving||% DV|
|Total Fat 5g||7 %|
|Saturated Fat 1.1g||5 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1g|
|Cholesterol 53.1mg||16 %|
|Sodium 492mg||17 %|
|Potassium 373.9mg||10 %|
|Total Carbohydrate 33g||10 %|
|Dietary Fiber 3.5g||14 %|
|Sugars, other 29.5g|
|Protein 7g||10 %|
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Calories per serving: 196
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