Boil medium-sized potatoes in a uniform. Cool, peel and grate on a medium grater.
Boil the brown rice until tender and cool. Peel the carrots. Sort the cauliflower into inflorescences. Put the cauliflower and carrots in a saucepan. Cover with water, bring to a boil, cook for 5 minutes and toss in a colander. Cool.
Punch the cabbage and carrots in a blender until smooth.
In a bowl, combine the cabbage with carrots, potatoes, rice, salt, hot pepper, rice flour, tapioca (or tapioca starch) and spices to your taste. Mix everything well. Allow to infuse for 20 minutes.
Form cutlets from minced vegetables, pan them in rice flour and fry them in vegetable oil on both sides until Golden brown.