Finely dice 1 onion, roughly chop 3 cloves garlic, finely chop 1 green bell pepper, finely chop 1 red bell pepper, finely chop ½ zucchini and cut 1 potato into 4 quarters

Add the cut potatoes into a sauce pan, fill with cold water, just enough to barely cover the potatoes, season generously with sea salt and heat with a high heat

Meanwhile, heat a fry pan with a medium heat and add in 2 tbsp extra virgin olive oil, after 2 minutes add the cut vegetables, mix with the olive oil, after 10 minutes and the zucchini is translucent and the rest of the vegetables lightly sauteed, add in ½ cup tomato sauce, season with sea salt, black pepper and a pinch of white sugar, mix together and simmer, after 5 to 7 minutes and the tomato sauce has thickened, turn off the heat and set aside

After 25 to 30 minutes of cooking the potatoes, they should be perfectly cooked, drain them into a colander, shake off any excess water and transfer them into a large bowl, remove the skins and mash down on the potatoes until there are no lumps, add the reserved cooked vegetables into the bowl and mix together until well mixed, then mash down on the mixture until you end up with a compact paste, let the mixture sit for 10 to 15 minutes

After the mixture has cooled off, grab some of the mixture with a spoon and shape into a croquette, about the size of a large egg, then coat in flour, then egg wash (2 eggs seasoned with salt and whisked) and finally coat in breadcrumbs, do this until all the croquettes are assembled

Heat a small fry pan with a medium heat and add in 1 cup sunflower oil

After heating the oil for 5 to 7 minutes, start adding the croquettes into the hot oil, making sure they´re all in a single layer (cook in batches), after 1 ½ to 2 minutes flip the croquettes to fry the other side, after another 1 ½ to 2 minutes remove the croquettes and transfer into a dish with paper towels

Once all cooked, add the croquettes into a serving dish and sprinkle with finely chopped parsley, enjoy!