Peel and grate Russet Potato (1 pound) with a cheese grater.
Squeeze out all liquid and place in a large bowl.
Add Salt (1/2 teaspoon) , Ground Black Pepper (to taste) , Onion (1/2 cup), Egg Replacer (1), All-Purpose Flour (1/4 cup)and Garlic (1 clove) to your potatoes.
Heat Coconut Oil (to taste) in a frying pan. The more oil the crispier the pancake.
Form balls with your hands and drop the potato mixture into hot oil and flatten with the back of a spatula.
Fry 4-5 minutes on each side, or until golden brown. Pat off excess oil with a paper towel.