Coarsely grate the potatoes and wash well so that starch can easily be removed. Then squeeze out the excessive liquid by twisting them in your hands.

Now add salt, corn-flour, black pepper and egg.

Now heat oil in a pan, add spoonful of the potato mixture into the pan and flatten into patties about 1cm/½in thick.

Flip over once browned and crispy – about 2–3 minutes each side.