Place potatoes and onions in fine-mesh colander; drain 15 min., stirring occasionally. Squeeze as much liquid as possible from vegetables; place vegetables in large bowl. Add all remaining ingredients except oil; mix well.
Heat 1 Tbsp. oil in large skillet on medium heat. Spoon about 2 Tbsp. potato mixture into skillet; flatten to 1/4-inch thickness with back of spoon. Repeat with enough of the remaining potato mixture to make a total of 6 pancakes.
Cook 5 min. on each side or until golden brown on both sides; drain on paper towels. Place on foil-covered ovenproof platter; place in warm oven to keep warm while cooking remaining potato mixture, adding remaining oil to skillet as needed.
Kraft Kitchen Tips!
Prepare using 1/2 cup Kraft 100% Parmesan Grated Cheese.
Garnish with chopped fresh parsley just before serving.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 3 g
Cholesterol 45 mg
Sodium 240 mg
Carbohydrate 17 g
Fibre 2 g
Sugars 1 g
Protein 7 g
6 servings, 2 pancakes (37 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.