Put the potatoes in a large pot and cover them with cold water by an inch. Add a tablespoon of salt, bring to a boil, and cook for 15 to 20 minutes, until a knife slides in with no resistance.

Drain the potatoes well, then return them to the hot pot and set it over low heat for a minute, shaking gently, so the last of the steam escapes. Mash them smooth with a potato masher or press them through a ricer until no lumps remain.

Stir in the chickpea flour, cornstarch, nutritional yeast, garlic powder, onion powder, salt, pepper, nutmeg, vegan butter, and parsley. Mix until you have a firm, slightly tacky dough, then let it cool for 10 minutes so it is easy to handle.

Line a tray with parchment. With damp hands, roll about 2 tablespoons of dough into a log roughly 3 inches long and 1 inch thick. Repeat to make 16 croquettes.

Set up three shallow bowls with the flour, the oat milk, and the panko. Roll each croquette in the flour, dip it in the oat milk, then press it into the panko so the whole surface is coated.

Park the breaded croquettes in the fridge for at least 20 minutes. This firms them up so they hold their shape in the oil or the oven.

To fry, heat an inch of oil to 350F (175C) in a deep pan and cook the croquettes in batches for 3 to 4 minutes, turning once, until deep golden. To bake, heat the oven to 425F (220C), brush the croquettes with oil, and bake for 20 to 25 minutes, turning halfway, until crisp and golden.