Using a box grater or food processor, grate the cauliflower and carrot as finely as you can. (I used the fine grater disc of my food processor).
Transfer these to a large mixing bowl, add the rest of the ingredients and mix delicately with your fingers until well combined.
Form into 15 patties. Tip: using an ice cream scoop makes this job so much easier.
Heat a good amount of coconut oil in a frying pan set over medium heat and cook the fritters 6 to 8 at a time for 2 – 3 minutes on each side, until golden brown; keep warm while you cook the remaining fritters.
Serve warm, garnished with a generous dollop of paleo mayo and a few slices of jalapeno.