Ingredients
1-1/3 cups finely shredded russet potatoes, squeezed dry1 small onion, finely chopped2 tablespoons chopped celery1 egg, lightly beaten1 tablespoon minced fresh parsley1/2 teaspoon salt1/2 teaspoon minced fresh marjoram or 1/8 teaspoon dried marjoram1/8 teaspoon curry powder1/8 teaspoon caraway seeds1/8 teaspoon paprikaDash pepper1-1/2 teaspoons canola oil, divided
Preparation
In a large bowl, combine the first 11 ingredients. In a large nonstick skillet coated with cooking spray, heat 3/4 teaspoon oil over medium heat. Drop potato mixture by 1/4 cupfuls into skillet; press lightly to flatten. Fry for 3-4 minutes on each side or until golden brown. Repeat with remaining oil and potato mixture.
