Prepare the Patty Mixture: Grate the potatoes, carrot, and onion. Using a clean kitchen towel or cheesecloth, squeeze out as much liquid as possible from the grated vegetables to ensure your patties are crispy.

In a large mixing bowl, combine the drained vegetables, cottage cheese, egg, cornstarch, flour, and salt. Mix well until all ingredients are thoroughly combined.

Form and Fry the Patties: Heat vegetable oil in a large frying pan over medium heat.

Shape the potato mixture into patties, approximately the size of a standard hashbrown or as desired.

Carefully place the patties in the hot oil and fry until golden brown and crispy on both sides, about 3-4 minutes per side. Work in batches to avoid overcrowding the pan.

Transfer the cooked patties to a paper towel-lined plate to drain excess oil.

Prepare the Sauce: In a small bowl, mix together the sour cream, mayonnaise, chopped dill, chopped pickled cucumber, and a pinch of salt. Stir until well combined.

Serve: Serve the hot crispy patties with the creamy dill and pickled cucumber sauce on the side. This combination enhances the flavors and adds a refreshing contrast to the crispiness of the patties.