1 cup cooked cauliflower, mashed
1 cup cooked potatoes, mashed
1 cup cooked carrots, mashed
2 Tbsp onion, minced
1 clove garlic, minced
2 large eggs, beaten
1/4 cup all purpose flour
1/2 tsp baking powder
1/4 cup chopped fresh parsley
1 tsp salt (or to taste) and pepper
oil for frying
Mustard Mayonnaise sauce:
1/2 cup mayonnaise
1/4 cup sour cream
2 Tbsp dijon mustard
1 Tbsp fresh lemon juice
To make the mustard mayonnaise sauce, in a small bowl beat together the mayonnaise, sour cream, mustard, and lemon juice. Refrigerate several hours.
In a large bowl, combine the mashed cauliflower, potatoes and carrots. Stir in the onion and garlic. Beat in the eggs and then the flour that has been mixed with the baking powder. Stir in the parsley and season well with salt and pepper.
Drop the vegetable mixture by tablespoonfuls into a hot skillet with plenty of oil. Fry in batches until golden brown.
Dust lightly with salt and serve very hot, garnished with a little of the mustard mayonnaise sauce.
from Vegetables on the Side by Sallie Williams