Add the potatoes in a saucepan and cover them with water. Bring to a boil, add a generous pinch of salt and simmer over moderate heat until tender, 20 minutes. Drain and let them cool.

Mash the potatoes in a large bowl.

Stir in the grated vegan cheese, spinach, parsley and season with salt and pepper. Shape the mixture into round-shaped croquettes and transfer to a plate. Cover and refrigerate until firm, 30 minutes.

Spread the breadcrumbs on a plate.

In another bowl, add the psyllium husks (or ground flax seeds), 2 Tbsps of water, mustard, garlic and a pinch of salt and pepper.

Roll the croquettes into the breadcrumbs, tapping off the excess. Dip the croquettes in the second bowl wet mixture to coat, then roll again in the breadcrumbs, pressing gently to help the crumbs stick.

In a large saucepan, heat vegetable oil to 180°C. Deep fry the croquettes, turning them until golden and crispy, for about 3 minutes per batch. Transfer to paper towels to drain. Serve with dipping sauce and some beer.