Boil potatoes for approx. 18 minutes, until they feel tender when poked with a fork. Drain potatoes and mash with ¼ cup unsweetened plant milk, 2 tsp vegan butter, and ¾ tsp salt. Set aside.

Heat 2-3 tsp vegan butter over medium-high heat in a large skillet. Add garlic, onion, carrots, broccoli, bell pepper, and mushrooms. Cook for 2-3 minutes. Add spinach and green onion. Sauté until tender. Season with a pinch of salt (about ⅛-¼ tsp).

Mash vegetables into potato mixture. Refrigerate mixture until cool enough to handle.

Measure out approx. 2 tbsp of potato mixture, roll it into a ball and flatten into a ¾" patty. Arrange patties on parchment paper. Makes 14-18 patties. Chill or freeze so that patties are firm before breading.

Gather 3 bowls or shallow dishes. Fill the first with ½ cup flour, the second with a well-blended mixture of unsweetened plant milk, cornstarch and salt, and the third with panko bread crumbs.

Dip each patty briefly into flour, followed by the cornstarch thickened milk, and then the bread crumbs. Firmly press the bread crumbs into the patties.

Frying: Heat ½" of oil over medium heat. Once oil is evenly hot, fry patties in batches of 1-5 (depending on size of oil vat), flipping after about 1-1 ½ minutes. Each patty should be golden-brown and fully heated within 2 ½-3 minutes.

Notes: Overheating will cause the potato filling to spill out. Make sure oil is hot enough to sufficiently brown the patties in 3 minutes or less or the filling may spill out.

Baking: Preheat oven to 450F. Line baking sheet with parchment paper. Baked breaded croquettes for 10 minutes. Flip and bake for another 5-10 minutes.