Boil the Potatoes: Peel and cut the potatoes into chunks. Place them in a pot of cold water and bring to a boil. Boil for 15 minutes or until tender. Drain and let cool.

Prepare the Filling: In a large bowl, mash the boiled potatoes. Add the canned tuna, finely chopped onion, grated carrot, and chopped spring onions. Mix well.

Season and Mix: Season the mixture with salt and black pepper to taste. Add 1 beaten egg, grated cheese, and 4 tablespoons of flour. Mix everything until it forms a dough-like consistency.

Shape the Schnitzels: Grease your hands with a bit of sunflower oil to prevent sticking. Take a small portion of the dough and shape it into flat schnitzel-like patties.

Coat and Fry: Sprinkle some flour on both sides of the schnitzels. Heat sunflower oil in a pan over medium heat. Fry the schnitzels until golden brown on both sides, about 3-4 minutes per side.

Serve: Once golden and crispy, remove the schnitzels from the pan and let them drain on paper towels. Serve warm and enjoy!