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1
Grate the peeled potatoes on a fairly rough grater. Put in a sieve, season with sea salt flakes, and mix in the salt, to draw out liquid. Later you'll press out extra liquid with your hands.
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2
Leave for a while over a bowl, as it will shed liquid. It does not matter if the potatoes change colour.
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3
(You can do this ahead, time 30 mins - 2 hrs, not important).
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4
Whisk the egg white with an electric whisk until very stiff. (I add a pinch of Cream of Tartar to the egg white, as it stabilizes the white so it keeps its shape).
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5
Heat a nonstick utensil over high heat, and add some olive oil.
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6
Press out any extra liquid from the potato, put into a clean bowl, and fold in the whipped egg white. You might not even need all the egg white -- judge for yourself.
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7
Make sure your oil is quite hot. Roughly divide the potato and egg-white mixture into four, and add heaped tablespoons to the hot oil.
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8
Fry on one side until golden brown, and then on other side. This will take about 7 - 10 minutes.
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9
Keep in mind: you could add chopped onion, spring onion, garlic, parsley, etc. to the mixture.
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10
The main discovery was how well the whipped egg white held together the grated potato!
