Mexican Potato Latkes

• 4 large potatoes, scrubbed and unpeeled
• 1 egg, lightly beaten
• 1 medium onion, chopped
• 2 tablespoons lemon juice
• 1/2 cup fresh coriander, chopped
• 1 teaspoon morton lite salt
• 1/4 teaspoon pepper
• oil (for frying)
• Salsa
• 2 large tomatoes, coarsely chopped
• 1/2 cup celery, chopped
• 1 scallion, chopped
• 1/4 cup parsley, chopped
• 1 teaspoon morton lite salt
• 3 tablespoons vinegar
• 1/4 teaspoon minced garlic
• 3 -4 drops hot pepper sauce

1. Grate potatoes on the coarse side of grater into a bowl.
2. Add egg, onion, lemon juice, coriander, salt, and pepper; mix well.
3. Pour oil to about 1/4-inch depth into a large skillet.
4. Heat oil and drop the mixture by tablespoonfuls into hot oil.
5. Fry over medium heat until nicely browned on both sides, 4 to 5 minutes on each side.
6. Serve with salsa.
7. ---To Prepare The Salsa---.
8. Mix all ingredients together in a non-metal bowl.
9. Cover and let stand for at least one hour to allow flavors to blend.
10. Makes about 11/2 cups.

potatoes, egg, onion, lemon juice, fresh coriander, morton lite salt, pepper, oil, salsa, tomatoes, celery, scallion, parsley, morton lite salt, vinegar, garlic, pepper sauce

Taken from www.food.com/recipe/mexican-potato-latkes-28330 (may not work)