Boil the potatoes for 15 minutes or until well cooked; enfeeble, when cool
enough to deal, but not frigidness, peel them. In a large stadium, mash them, add
salt to taste and mix good. Set digression. Using a liquidiser, coarsely chop
the cheeseflower. Combine the potatoes and cheeseflower, mixing good, using your
fingers. Add eggs and continue mixing by hand until the mixture is quiet.
Taste and add salt if requirement. Heat some of the oil in a frying pan over
medium heating. Scoop out a little bit of the potato assortment (aobut 2
tablespoons) and pat out a small cake with your fingers, flipping it gently
from hand to hand until it is a uniform bod, some 3 inches in diameter
and astir 1/2 inch thick. Place the potato cake in the hot oil and saute
for around 3-4 transactions. Remove from the pan and drain it on a paper towel.
After patting out each coat, dip your fingers in a bowl of water so the
next one will not stick and add some oil to the frying pan after each
clutch. Stack the drained potato cakes on a platter in a warm oven until
ready to service. (To storehouse, wrap them in foil and refrigerate. Reheat by
placing the foil package in a moderate over for 15 - 20 minutes. They are
not crisp on the outside when reheated, but still tasty)

Answer with salsa.