Boil the potatoes with their skins on for about 45 minutes.Once cooked peel the potatoes (the skin should come off with ease).Place the potatoes in a bowl and mash until you have a smooth puree without lumps.Finely dice the garlic and parsley and add to the potatoes.Add the dried oregano or marjoram, and olive oil.Finely dice the plant based meat (can be pulsed in a food processor), which needs to be  already cooked and ready to eat.Mix well and add seasoning to taste.For the vegetarian version add the beaten egg and grated cheese and mix well.For the vegan version add the chickpea flour with water and the Himalayan black salt. Mix well until there are no lumps and it has the consistency of a beaten egg. Add to the mixture together with the nutritional yeast and mix well.Allow the mixture to cool in the refrigerator for a few hours or even overnight.To shape the croquettesGet a spoonful and shape into a ball shape with your hands and then flatten slightly to more of a cylindrical shape.Dip the croquettes into a plate with flour, roll to cover the croquettes in flour and gently remove any excess. Put on a plate until ready to start frying.When all the croquettes are done and floured heat up the oil in a frying pan to a medium to high heat.Gently fry the croquettes, five or six at a time for a couple of minutes on each side until they are golden brown on all sides.Place on some kitchen paper to absorb any excess oil.Serve warm or cold!