Boil potatoes until soft.

Mash the boiled potatoes.

Melt vegan margarine in a frying pan.

Add garlic, onion, and curry powder to the pan and cook until lightly browned.

Add grated carrot and zucchini to the pan and cook until soft.

Remove the pan from the heat.

Add the mashed potatoes to the pan and let it cool slightly.

Add the egg replacer mix, 2 tablespoons of breadcrumbs, and vegan parmesan to the mixture and mix well.

Shape the mixture into small logs.

Combine extra breadcrumbs and parsley.

Roll the croquettes in the breadcrumb and parsley mixture until coated.

Heat enough oil in a frying pan to cover the bottom.

Fry the croquettes on both sides until golden brown.

Drain the fried croquettes on absorbent paper.