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Peel and boil the potatoes until tender, then mash them smoothly in a large bowl.
In a pan, melt the butter and sauté the onion and grated carrot until soft and fragrant. Let cool slightly.
Add the sautéed vegetables, drained tuna, spring onions, dried garlic, grated cheese, cornstarch, eggs, salt, and pepper to the mashed potatoes. Mix thoroughly until the mixture binds well.
Shape the mixture into small patties. Lightly coat each patty with flour on both sides.
Heat vegetable oil in a frying pan over medium heat. Fry the patties in batches until golden and crisp on both sides, about 3–4 minutes per side. Drain on paper towels to remove excess oil.
For the sauce, combine sour cream, minced garlic, sweet pepper, fresh dill, salt, and pepper in a small bowl. Stir well.
Serving and storage tips:
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