DIRECTIONS
Shred potatoes using the largest hole of a hand grater or the coarse grating disc of a food processor.
Drain them, squeezing to extract their liquid.
Mix them with the egg white, salt, pepper, chives and 2 TBSP. of the flour.
If upon standing the mixture becomes watery, drain excess with a spoon.
Preheat a 12-inch nonstick skillet over medium-high heat.
When it is good and hot, add the oil to the pan.
Dredge one steak lightly in flour and pat a layer of the potato mixture onto each side; place steak in pan and repeat process with other steak.
Cook until the potato coating is golden brown, 3 to 5 minutes. Turn; cook other side.
Serve immediately, garnished with the parsley and lemon wedges.
Serves 2.