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Drain excess water out of carrots and onion, if needed.
In a large bowl, combine all the ingredients.
Heat thin layer of avocado oil in a large skillet until very hot.
Drop potato mixture by ¼ cup measures into the skillet, flattening the pancakes with a spoon, if necessary.
Fry until lightly browned on one side,about 3 minutes.
Turn over and fry on the other side another 3 minutes.
Drain on paper towels.
Serve warm. (I served with Chimichurri)