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Peel and grate the potatoes and carrots.
Finely chop the spring onions, cilantro, and parsley.
In a large bowl, combine the grated potatoes, carrots, chopped spring onions, cilantro, parsley, starch, flour, eggs, salt, and black pepper. Mix well.
Heat vegetable oil in a frying pan, form patties with the potato mixture, fry until golden brown and crispy on both sides, then drain on paper towels.
In a bowl, mash the avocado, add diced tomato, finely chopped cilantro, parsley, garlic, pepper, lime juice, olive oil, salt, and black pepper, mix everything together.
Serve the crispy potato patties with the guacamole sauce on the side.