Drop the cauliflower into salted, boiling water and cook until cauliflower is easily mashed with a fork. About 15 minutes
Drain the cauliflower in a colander. Remove to a large mixing bowl and mash with a potato masher until the cauliflower is somewhat creamy, but still has some lumps. Cool for 30 minutes.
Add in the remaining ingredients and mix until smooth.
Put a large, heavy bottomed skillet over a high flame and heat 1/2 inch of frying oil.
Using 2 kitchen tablespoons, spoon the batter into the hot oil and flatten the top into a patty. It’s fine if the shape is irregular.
Fry for 2-3 minutes, or until the edges begin to brown. Flip and fry for an additional 2-3 minutes.