In large bowl, combine carrot, potato, onion and beaten eggs until well combined. Stir in flour, parsley, dill, salt and pepper to taste.
Heat 1 tbsp (15 mL) canola oil in large nonstick skillet over medium-high heat. Spoon about 2 tbsp (25 mL) carrot mixture into pan; flatten slightly. Fry on both sides until golden brown; drain on paper towel. Keep warm in oven while preparing remainder, adding more oil as needed. Serve with Dill Yogurt Sauce.
Dill Yogurt Sauce: In small bowl, stir together yogurt, mayonnaise, dill and lemon juice; cover and refrigerate until serving.