Place potatoes in a colander and rinse

Dry on paper towels

In a mixing bowl, combine onion, flour and parsley

Stir in egg, egg white, salt and pepper

Add potatoes, mix well

Spray a large non-stick frying pan with vegetable oil cooking spray

Heat pan over a medium heat

Add 1 teaspoon butter

Using a metal cooking spoon (5O-ml capacity), place 1 level spoonful of potato mixture in pan

Flatten with an egg slice. (makes 4)

Cook until golden under­neath, about 6 minutes

Turn carefully, cook on other side until golden, about 6 minutes

Place on a plate and keep warm

Repeat twice with remaining butter and potato mixture

Serve with yoghurt or apple sauce

Variation

For an even lower cholesterol level, replace large egg with 2 egg whites

Cooks Tips

For crispier fritters, roll grated potatoes in a double layer of paper towels to squeeze out moisture. Dry potatoes will fry much better

Use an egg slice to flatten the mounds of potato mixture into round fritters. This step will ensure an even shape and a uniform cooking time.