Step 1

Preheat your oven to 400° F (200 °C) and prepare your ingredients.

Step 2

Line a baking sheet with parchment paper and add the white potato and sweet potato cubes. Season everything with salt and pepper, toss, and bake for 20 minutes.

Step 3

In the meantime, heat a cast-iron skillet over medium heat with a few tablespoons of water. Sauté the onion for 2-3 minutes, stirring frequently, until translucent.

Step 4

Add the zucchini, carrot, spinach, and minced garlic to the skillet. Cook for 5 minutes over medium heat, stirring frequently, then turn off the heat.

Step 5

Once the 20 minutes of baking time have elapsed, remove the potatoes from the oven but don’t turn it off.

Step 6

Place them into a bowl and mash them with a fork or potato masher.

Step 7

Add soy milk and mix with a large spoon to obtain a puree — no need to make it super smooth.

Step 8

Add the sautéed vegetables and finely chopped parsley to your mashed potatoes. Mix well to incorporate and season with salt and pepper to taste.

Step 9

Line your baking sheet with parchment paper and put the panko breadcrumbs on a plate.

Step 10

Make sure the potato mixture has cooled enough to handle, then scoop it with a spoon and use wetted hands to shape sausage-like patties.

Step 11

Coat the patties in breadcrumbs, then put them on your lined baking sheet next to each other.

Step 12

Once all the croquettes are formed, place the baking sheet back into the oven. Bake for 15 minutes until golden brown.

Step 13

Remove the croquettes and enjoy warm or cold alongside a salad and some dips!