Prepare the Potatoes and Carrot: Peel and wash the potatoes and carrot.

Place them in a pot of cold water.

Add 2 tablespoons of vinegar to the water. This helps to keep the potatoes from becoming too soft.

Bring the water to a boil and cook the potatoes and carrot for about 20 minutes or until they are tender. If the carrot is tougher, it might need a bit more time.

Prepare the Onion: While the potatoes and carrot are boiling, peel and finely chop the onion.

Heat a small amount of vegetable oil in a pan over medium heat.

Add the chopped onion and sauté until golden brown. Let it cool down.

Mash the Potatoes and Carrot: Once the potatoes and carrot are cooked, drain them and let them cool slightly.

Use a meat grinder or blender to grind the potatoes and carrot into a smooth mixture.

Mix the Ingredients: In a large bowl, combine the mashed potatoes and carrot with the sautéed onion.

Add 1 egg, 1 teaspoon of salt, nutmeg, marjoram, and black pepper to the mixture. Mix well to combine all ingredients.

Add breadcrumbs made from white bread to the mixture. The dough should have a firm consistency that can be easily shaped.

Shape the Cutlets: Dip a spoon in vegetable oil and use it to scoop a portion of the potato mixture.

Rub your hands with a little vegetable oil to prevent sticking.

Shape the mixture into small cutlets or patties.

Roll each cutlet in flour to coat them lightly.

Fry the Cutlets: Heat sunflower oil in a large pan over medium heat.

Place the cutlets in the heated oil and fry them until they are golden brown on both sides. This should take about 3-4 minutes per side.

Serve: Remove the cutlets from the pan and drain on paper towels to remove excess oil.

Serve hot and enjoy these delicious potato and carrot cutlets!