Prepare the Vegetables:
Begin by peeling and dicing the potatoes into small cubes. This will ensure they cook evenly.
Slice the onion and grate the carrot. Mince the garlic cloves to release their fragrant flavor.
Chop the spring onions, reserving a small amount for garnishing later.
Boil the Potatoes:
Place the diced potatoes in a pot of salted water and bring to a boil. Cook until they are tender (about 10-15 minutes). Drain and let them cool slightly.
Sauté the Vegetables:
In a large skillet, heat a generous amount of sunflower oil over medium heat. Add the sliced onions and sauté until they become translucent and golden, about 5-7 minutes.
Add the minced garlic and grated carrot to the skillet. Cook for an additional 2-3 minutes, stirring frequently.
Mix the Ingredients:
In a large mixing bowl, combine the boiled potatoes, sautéed onions, garlic, and carrot.
Add the grated cheese, chopped spring onions, egg, flour, and salt. Mix everything gently but thoroughly until well combined.
Fry the Mixture:
