2-3 tablespoons low sodium matzo meal (a little less than 1 matzo, processed into fine crumbs)
1 teaspoon salt
2 teaspoons canola oil
Place the potatoes in a cheesecloth or double thickness of paper towels and wring to extract as much water out of the potatoes as possible
In medium bowl, stir the potatoes, onion, egg, egg substitute and matzo meal and salt together well.
In a large heavy-bottomed non stick skillet over medium-high heat, heat the oil until hot. Make sure the oil is spread evenly over the bottom of the skillet. Place 1/4 cup (level measure) of potato mixture into the hot oil, pressing down on them to form 1/4 to 1/2 inch thick patties. Spray tops with canola cooking spray. Brown on one side about 3 minutes, turn over and brown the other side (about 3 minutes).
Serve these hot with applesauce, fat free or light sour cream and chopped green onions.