• In a food processor, grind your peeled potatoes and diced onions. It should not be shredded but it should be grinded down into almost a water pulp.
• Transfer the potato onion mixture into a clean tea towel and twist the ends together to wring out the liquids until the pulp is dry.
• Transfer the pulp into a mixing bowl and season with salt.
• In a hot non stick pan set over medium high heat, add avocado oil. Spoon in your mixture and flatten with a spatula. Fry on each side until golden crispy brown. The edges should be crispy before you flip over.
• Serve hot with dipping sauce!

Dipping sauce:

• Mix the ingredients in a small bowl and serve with your potato pancakes.