METHOD

1. Place the cauliflower, onion and garlic into a food processor and blitz until minced. For the potato and carrot, simply peel these and shred them finely using a cheese grater. Important: do not squeeze out the excess liquid of the potatoes – it acts as the binder when mixed with the rest of the ingredients.
2. Place all the veg in a large bowl and add in the flour, baking powder, salt and pepper. Mix well until evenly combined.
3. The longer the mixture sits, the more liquid the potato will release. If it’s too wet to the touch, you can add 1-2 tbsp more flour at a time.
4. To test out the mixture, shape a small amount into a ball. It should hold up well. If not, add 1-2 tbsp more flour at a time.
5. Shape the mixture into lots of small balls (approx.35-40)
6. Heat a large frying pan or wok over medium-high heat with enough oil to submerge the pieces. Test the heat of the oil by dropping in a small chunk of the mixture. If it immediately bubbles, it’s hot enough. Carefully add in the balls and leave to cook until golden brown and crisp, moving and flipping halfway through if needed. Once cooked, drain from the oil and place in a strainer to drain the excess oil.
7. To make the dipping sauce, simply mix everything together in a small bowl. Feel free to adjust to your taste.
8. Pair with the dipping sauce, ketchup, BBQ sauce, etc. Enjoy while hot! You can also refrigerate leftovers.
9. Storage tips: considering this is a large batch, you can fry everything, cool them, and then store in the refrigerator to enjoy the next day. Simply reheat them in the oven for 10-12 minutes on 350F until crisp.

Baking option

Heat your oven to 350F/180C. Place the balls on a baking tray lined with parchment paper or a baking mat. Brush the balls with oil and bake for 40-45 minutes, flipping halfway through, or until the balls are brown on each side. Note that when baking the balls will not be evenly golden brown compared to frying.