1. Heat about 1/3 cup of oil over medium to medium-high heat. 
2. Drain the shredded potatoes, pressing them down into a colander to get their moisture out.
3. Place the potatoes in a bowl.
4. Using a box grater, grate the onion directly into the potatoes so that the onion juices fall into bowl as well.
5. Add the egg and matza meal to the bowl then season with spices and salt.
6. Combine and drop enough batter into hot oil to make 2½ -inch pancakes.
7. Add more oil, as needed, and fry cakes in batches until deeply golden on each side. 
8. Mixture will yield about 16 pancakes.
9. Place cooked pancakes on paper towels so that excess oil can be absorbed into toweling.   
10. Cut the avocados in half, all the way around the pit.
11. Remove the pit with a spoon. 
12. Scoop the flesh into a bowl and add the lemon juice, onion, garlic, jalapenos and a generous amount of salt.
13. Mash the guacamole to a smooth consistency. 
14. Reduce the pomegranate juice to a syrup.
15. Arrange the potato pancakes on a platter and top with heaping spoonfuls of guacamole.   
16. Drizzle pomegranate syrup over the guacamole and serve.

YIELDS:  8 servings.