Grate the potatoes with a cheese grater and get as much water out of them as you can by squeezing them in a clean cotton towel (or a bunch of paper towels).
Add the rest of the ingredients and stir well.
Heat a pan to medium/high and add some oil. It is best to use a high heat oil.
Make flat little pancakes about 1/2 inch thick and fry them until golden brown, then flip to cook the other side.
Delicious with a dollop of Organic Valley sour cream!
This Guest Chef recipe has not been kitchen-tested by Organic Valley.
* About Gluten Free Flour: There are a number of prepared gluten-free flour mixes available. Yasmine uses Pamela's brand bread flour in many of her recipes. You can also create your own blend. There's a useful overview of various types of GF flours and their characteristics at www.wheat-free.org/wheat-free-flour.html
Courtesy of The Wedge Natural Foods Co-op