-
Peel and grate the potatoes. Squeeze out excess liquid. Place in a large bowl.
-
Peel and grate the carrots. Transfer them to the bowl.
-
Peel and mince the onions and add to the bowl. Mixing everything together.
-
Add the eggs, flour, salt, and pepper. Mix until thoroughly combined.
-
Heat a large skillet. Add the sunflower seeds and toast them briefly until they turn slightly brown.
-
Add the sunflower seeds to the potato mixture and stir to combine.
-
Add the vegetable oil to the pan. Place a layer of paper towels next to the stove.
-
Form balls out of the potato mixture, add to the pan and gently flatten with a spatula.
-
Fry on each side for about 3-4 minutes.
-
Transfer to the paper towels. Gently pat off any excess oil.
-
Plate and serve with the dip on the side.