Instructions: Using a vegetable slicer such as a mandoline, cut the potato into thin match stick size, as long as possible. Rinse in cold water and drain on paper toweling.

Grate the onion on a box grater. Finely chop the garlic.

In a bowl combine the potato, onion, garlic, cayenne, eggs, bread crumbs, salt and pepper.

Heat enough oil in a deep iron skillet to cover the bottom until very hot. Add several spoons of potato in a mound and immediately flatten to make a pancake shape. Fry over medium heat until crisp, turn and fry the other side. Continue until all the potato has been cooked.

This recipe yields 10 to 12 cakes.

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