We really love these but am not much luck nailing them. I mean they are edible but not there yet for all the effort I put into them. I have researched it enough to know the key is removing as much moisture from the potato and onion as possible. Yesterday I tried an idea I had and par boiled the potatoes (yukon gold) after grating with a little vinegar a few minutes and drain and rest in fridge to dry. Worked well and the taste drastically improved but they all fell apart. I added 2 tsp cornstarch and 2 eggs to 2lb tater but was not enough binder. Recipe I used call for no binder at all. I see some recipes call for various binders like more egg, matzo, flours, mashed tater and some don't at all. Also some using baking powders etc. What are you guys doing? No need to divulge any secret recipes but just some guidance. On the plus side, the kielbasa and kraut turned out killer.
Many thanks in advance.
Many thanks in advance.