Place the broccoli and cauliflower in a pan, cover with water and boil for 15 minutes, until the vegetables are soft. Cool them under running water, drain well, then return to the pan and mash together.
In a mixing bowl, combine the plain flour, cumin, parsley, garlic, and spring onions. Add the eggs to combine, then stir through the vegetables and mix everything together well.
Pour sunflower oil into a large frying pan to the depth of 1cm and heat. Drop large spoonfuls of the mixture into the hot oil and fry until cooked through and golden on each side.
Drain and place on a paper towel to soak up the excess oil while you continue to fry the remainder of the mixture.
Serve hot as tasty snack, or as part of a larger sharing meal.
Cook's tip: Be very careful when frying in hot oil. To test if the oil is hot enough, drop in a small cube of bread - if it turns golden and crisp within 20 seconds, then the oil has reached the correct temperature.
Congratulations to Highshore School, London, for creating this winning tip for our Active Kids Get Cooking competition.