Peel the potatoes. In a food processor fitted with a metal blade, process half coarsely grate the potatoes and onion with a hand grater or food processor. Place in a colander. Set over a large bowl and squeeze out liquid. Pour off the liquid from bowl, leaving the potato starch that has settled to the bottom. Add the potatoes, onions, salt, pepper, tahini and wheat germ. Mix well.

Heat about 7 mm / 1/4 inch of oil in a large skillet over medium heat. Use a heaping t of batter to form each pancake. Flatten them with the back of a spoon as you add them to the skillet. Pan fry until golden brown, turning once. Add more oil and adjust the heat as needed. Drain on a paper towel before serving.