2 cups potatoes, peeled, boiled, and mashed
1/2 cup cooked peas (can use frozen peas)
1/4 cup finely chopped onion
2 cloves garlic, minced
1/4 cup finely chopped parsley or cilantro
1 teaspoon ground cumin
1 teaspoon paprika
Salt and pepper to taste
1 tablespoon nutritional yeast (optional, for added flavor)
1 tablespoon flaxseed meal mixed with 3 tablespoons water (as a binding agent)
Bread crumbs or panko breadcrumbs (for coating)
Oil for frying

Prepare Potatoes: Boil or steam the peeled potatoes until they are soft. Mash them until smooth and let them cool slightly.
Make Flaxseed Egg: In a small bowl, mix flaxseed meal with water and let it sit for a few minutes to form a gel-like consistency. This will act as a binder for the croquettes.
Combine Ingredients: In a mixing bowl, combine the mashed potatoes, cooked peas, chopped onion, minced garlic, chopped parsley or cilantro, ground cumin, paprika, nutritional yeast (if using), salt, pepper, and the flaxseed egg mixture. Mix well until all ingredients are evenly distributed.
Shape Croquettes: Take a portion of the mixture and shape it into a croquette or cylinder shape. Roll each croquette in breadcrumbs, pressing gently to coat them evenly.
Fry Croquettes: Heat oil in a skillet over medium heat. Carefully place the coated croquettes in the hot oil and fry until they are golden brown and crispy on all sides. You can also bake the croquettes in the oven for a healthier option, if preferred.
Drain and Serve: Once cooked, place the croquettes on a plate lined with paper towels to drain excess oil.

Serve: Serve the Vegan Potato Croquettes warm with your favorite dipping sauce or a side salad.
Nutritional Information (Approximate, Per Croquette, Recipe Makes About 12 Croquettes):Calories: ~80
Total Fat: ~1g
Total Carbohydrates: ~16g
Dietary Fiber: ~2g
Sugars: ~1g
Protein: ~2g