Peel and using the coarse side of a box grater, grate the potatoes. Leave to stand in a bowl for 1o minutes, then drain off the liquid. Add eggs, onion, garlic, flour, breadcrumbs, yoghurt and seasoning to the bowl with potatoes and mix thoroughly- the mixture should be quite thick. Heat a little vegetable oil in a large, flat frying pan over medium-high. Drop 5-6 mounds the size of a tablespoon of the mixture into hot oil, and flatten to make small pancakes. Fry for 2-3 minutes per side, turning once, until golden brown. Transfer the potato cakes to a plate lined with a paper towel to drain the excess oil. Repeat until all the potato mixture is used, adding a little fresh oil if necessary.
For the sauce, mix polish curd cheese, yoghurt and garlic in a small bowl. Season with salt and pepper to your liking. Leave to rest in a fridge for an hour or so, as the garlic flavour will get stronger with time.
Serve the potato cakes topped with garlic curd cheese sauce, smoked salmon also works great with that combination.