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Ingredients
  • 5 medium (1kg) sebago potatoes, peeled
  • 1 medium (150g) onion, chopped finely
  • ½ cup (75g) self-raising flour
  • 2 eggs, beaten lightly
  • 2 teaspoons fresh thyme or rosemary
  • 1 cup (250ml) extra virgin olive oil for frying, or as needed
  • avocado wedges, hot sauce, sour cream, optional, to serve
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