- 10 russet potatoes, peeled and shredded
- 1 carrot, peeled and shredded
- 1 onion, finely diced
- 5 cloves garlic, crushed
- 1 tablespoon chopped flat leaf parsley
- 1 tablespoon chopped fresh dill
- 2 tablespoons fresh lemon juice
- 1/4 cup olive oil
- 2 tablespoons all-purpose flour
- 2 cups dry bread crumbs
- salt and pepper to taste
- olive oil for frying, as needed
- Mix potatoes, carrot, onion, garlic, parsley, and dill in a large bowl. Stir in lemon juice, 1/4 cup of olive oil, flour, bread crumbs, salt, and pepper. Knead just until mixture holds together.
- Heat the remaining 1/4 cup olive oil in a skillet over medium heat. Working in batches, drop spoonfuls of potato mixture in hot oil. Cook approximately 4 minutes per side, or until golden brown. Serve hot.