In a mixing bowl combined eggs, garlic, and salt. Using a box grater, finely shred potatoes. Add to egg mixture. Stir to combine.

Scoop out potato mixture 1/3 cup at a time. Using your hands, squeeze mixture over a separate bowl to remove excess liquid. Shape into 2 1/2 inch patties.

In a 12 inch skillet heat oil over medium high heat. Using spatula, slide patties into pan. Cook about 4 minutes or until golden brown, turning once. Repeat with remaining mixture. Transfer to paper towels; drain. Keep warm.

Serve with creame fraiche and fresh dill or with applesauce, if desired.

Makes 6 servings. Cal per serving 131, 6 g fat, 62 mg chol, 223 mg sodium, 16 g carb, 1 g fiber, 4 g pro.