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Add grated potato to a mixing bowl and add cold water. Swish around with your hand to get out as much starch as possible, then drain water away.
Place a cloth over the bowl and place the shredded potato on top. Add grated shallot on top, then twist into a ball and squeeze out as much moisture as possible.
Place into a DRY bowl and combine with 1 tbsp flour and ¼ tsp salt and pepper. The salt will draw out a small amount of moisture from the shredded potato, which glues with the flour to keep the potato intact. Divide mixture and mould into 6 equal oval shapes. I recommend working fairly quickly as the longer you leave the patties the more wet they get.
Add 2 tbsp vegetable oil and 1 tbsp butter to a large non-stick pan over medium-high heat. Add patties and fry for 3-5mins each side OR until golden brown and crispy.