3 lg. potatoes (such as Idaho)
1 med. onion, coarsely grated
1 tbsp. low sodium soy sauce
1 tsp. unsalted Dijon style mustard
1/4 tsp. baking powder
3 tbsp. matzo meal
2 egg whites

1. Peel and coarsely grate potatoes. Place them in a large bowl and cover completely with cold water. Refrigerate 12 hours.

2. Drain the potatoes, then press them in a kitchen towel to extract as much moisture as possible. Return them to the empty bowl and mix in grated onion.

3. In a small bowl, combine soy sauce, mustard, baking powder, and matzo meal. Slowly mix thoroughly into potato mixture. Beat egg whites until stiff and fold into potato mixture.

4. Heat a non-stick skillet, or a regular skillet coated with a non- stick cooking spray, over medium heat. (Pan is ready when a drop of water dances across its surface.) Drop potato mixture onto the skillet by the tablespoon. Cook until well browned and crisp on both sides. Serve hot. Makes 16 pancakes. Potato pancakes may be served with 1/4 cup unsweetened applesauce per serving.