Part 3/7:
Initially, we will chop the onions into manageable pieces. A precise cutting technique keeps them short and enhances their flavor during cooking. Avoid high heat; instead, settle on a medium temperature and generously salt the onions to extract moisture and draw out a delightful sweetness.
Grating the Potatoes
The next critical step involves the potatoes. Whether you decide to keep the skins on or peel them is entirely up to your preference, although I highly recommend keeping them on for added nutritional benefits. Use a grater to shred the potatoes into long strips, which will add texture to the lka.
To prevent oxidation, place the freshly grated potatoes in water immediately. This method keeps the starch intact, which is vital for binding the mixture together.