Rinse, peel and coarsely grate the potatoes. Peel and finely dice onions. Mix potatoes with eggs, onions, flour and salt. Grate cheese and fold in. Heat the fat. Pre-bake 12 potato pancakes from the dough, one after the other, for 2 minutes on each side. Cool. Wrap in freezer bag or aluminum foil and freeze.
Storage time: 3 months
To serve: Remove pancakes from packaging and thaw at room temperature for about 2 hours. Bake in hot fat for 2 minutes on each side. Serve with mixed green salad.
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