Add broccoli and cauliflower florets and cook 10-12 minutes or until very tender; drain.
Transfer florets to a large bowl.
Mash florets with a fork or potato masher (doesn't have to be a completely smooth consistancy, I leave in a few clumps of vegetables) Add in eggs, onion, pecans, flour, and salt and pepper to taste; stir to mix well.
In an electric skillet, pour oil to a depth of 1/4 inch; heat to 350 degrees.
Drop vegetable mixture by tablespoonfuls into the oil.
Cook in batches for 1 to 2 minutes on each side or until they become lightly browned.
Transfer to a papertowel lined plate to drain; keep warm.