- Shred potatoes and onion on either a box grater or in a food processor.
- Place in a strainer in a sink with a weight on top to press out liquid. Drain for at least 1 hour.
- Form potato/onion mixture into 3-ounce patties.
- Heat schmaltz or butter in a cast iron pan over medium heat. Cook patties until browned on both sides and cooked through. Serve with Charoset.
- Combine all ingredients in a large bowl.
- Serve with brisket as a condiment for both meat and latkes.