Grate potatoes and onion, and place in a large bowl. Chop green onions, and add to potato mixture. Stir in eggs and next 3 ingredients.
Drop mixture by heaping tablespoonfuls into hot oil in a large skillet over medium-high heat; fry 5 minutes, turning once. Drain on paper towels. Serve with Lemon-Date Relish.
Chef Allen's, North Miami Beach, Florida
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