Using the large holes on a box grater, shred potatoes. On a clean kitchen towel, place a large handful of shredded potatoes and wring out as much liquid as possible. Remove from towel and add to a large mixing bowl. Squeeze liquid from remaining potatoes in batches as needed.
Sprinkle with tapioca starch and salt. Toss to mix thoroughly. Heat 12-inch skillet on medium heat. Add 1/4 tsp. ghee or oil to skillet, spreading it evenly over the surface with a basting brush.
Using a half-cup measure, scoop up potato mixture and place in the skillet. With a spatula smooth the round into a 3-3 1/2-inch circle about 1/3-inch high. Continue with remaining potato mixture.
Cover and cook for 5 minutes. Turn potato cakes over and cook on that side for 5 minutes, covered. Remove cover, turn cakes over and cook for 2 minutes, uncovered or until spotty, golden brown. Turn again and cook for 2 minutes more, uncovered. Remove to cooling rack. Cakes can be reheated briefly in dry skillet over medium heat if making ahead of time.
No-Bake Potato Buns
Amount Per Serving
Calories 75Calories from Fat 27
% Daily Value*
Total Fat 3g5%
Saturated Fat 1g5%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 1g
Total Carbohydrates 10g3%
Dietary Fiber 3g12%
* Percent Daily Values are based on a 2000 calorie diet.