In a large bowl, mix together the potato, peas, basil, pine nuts, vegan parmesan/nutritional yeast and garlic.

Tip the chickpea (gram) flour into a shallow bowl and mix to a paste with 5 tbsp water - the mixture should be the consistency of beaten egg, so if it is too thick add a little more water, and if it is too thin, a little more flour.

Tip the breadcrumbs or crushed dried peas into another shallow bowl.

Flour a clean work surface, then take a quarter of the mashed potato mixture and roll it into a long sausage shape. Cut the 'sausage' into four equal lengths, then repeat with the remaining potato mixture.

Heat the oil in a large, deep frying pan or saucepan - it should be about half a centimetre deep. Take each croquette, dip it first in gram flour mixture, then into breadcrumbs (it is easiest to do this with two forks), rolling it around until fully coated. Place into the oil and repeat until you have 4 or 5 frying at once (don't overload the pan), turning occasionally until they are golden brown all over.

Remove from the pan and place on kitchen paper to remove any excess oil, and repeat until all the croquettes are cooked. They can be eaten straight away, or refrigerated and reheated in the oven when needed.