Grind the saffron threads very fine in a grinder.

Crack the egg and add the saffron threads and whisk everything well. Set aside.

In the blender grind a slice of matzo finely. Set aside.

Peel the potatoes and onion, grate them roughly on a grater or in a food processor. Place them in a muslin cloth and squeeze until the liquid is squeezed out. Collect the liquid in a bowl and let it sit for a moment until the starch has collected at the bottom of the bowl. Now gently pour the liquid away so that the starch remains at the bottom of the bowl.

Add the saffron and egg mixture to the starch and whisk well.

Add potatoes, onions, matzo flour, salt and whisk well again.

Form balls from the dough and then press down until flat.

Heat the oil in a frying pan as soon as it is hot, add the latkes and gently press again. Fry on both sides for about 4 - 5 minutes until golden brown.

Put them on a kitchen towel to absorb the excess fat. 

Serve either with smoked salmon and sour cream or with apple sauce.