Peel potatoes and wash. Peel the onions. Fine grate potatoes and onions. What is more, they must be grated alternately and stirred immediately (so that potatoes are not oxidized). Add an egg beaten with a fork, 2 tbsp. starch (or flour), pepper and salt. If you want to get crisp edges, add 2 tbsp. water. Mix the mass until smooth. To prepare sauce, cut the jerked meat into small pieces and fine grate onion. Put the smoked products and onions in a frying pan, pour a little water, add salt, pepper and caraway. Stew for about 5 minutes. Add a spoonful of flour to the sauce and thicken the dish. Pour over the sour cream and stir. Simmer, stirring regularly, for about 10 minutes. Warm up the vegetable oil in a frying pan. Put the potato mass in the form of small pancakes (shaping them with a tablespoon). Fry on one side for 2-3 minutes until golden brown. Then turn to the other side, fry for 1-2 minutes on a heat slightly higher than the medium, then slack the fire, cover and cook for another 3-4 minutes. Potato pancakes should be served hot. Serve the sauce in a separate bowl.