Remove the skin from the potatoes, rinse, pat dry. Grate on the fine side of a raw vegetable grater (**). Mix the onion with the eggs into the potatoes. If necessary, add a little buckwheat flour. Season with salt.
Heat a little oil in a frying pan and place a tablespoon of the potato mixture in the hot oil. Flatten with the back of a spoon and fry until golden brown on one side. Turn and roast the second side until crispy brown.
Serve immediately fresh from the frying pan.
Serve with: cranberries, beet syrup, apple puree, sauerkraut, your choice of each.
Then wrap individually in aluminum foil and freeze. Before use, defrost briefly and roast again in hot fat on both sides.
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