vegan potato tuna cakes

Ingredients:
2 cups mashed potatoes (about 3-4 medium potatoes, boiled and mashed)
1 can (15 oz) chickpeas, drained and rinsed
1/4 cup finely chopped red onion
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
2 tablespoons chopped fresh parsley
1 tablespoon nutritional yeast
1 tablespoon lemon juice
1 tablespoon soy sauce or tamari
1 teaspoon dijon mustard
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon black pepper
1/4 cup bread crumbs (plus more for coating)
Salt to taste
Oil for frying
Instructions:
In a large mixing bowl, mash the chickpeas until they are mostly broken down, but still have some texture.
Add the mashed potatoes, chopped red onion, celery, red bell pepper, parsley, nutritional yeast, lemon juice, soy sauce, dijon mustard, garlic powder, onion powder, black pepper, and bread crumbs to the bowl. Mix until well combined.
Taste the mixture and adjust seasoning as needed, adding salt if necessary.
Form the mixture into small patties, about 2-3 inches in diameter.
Coat each patty in bread crumbs, pressing lightly to adhere.
Heat oil in a skillet over medium heat. Once the oil is hot, add the patties to the skillet (you may need to do this in batches depending on the size of your skillet).
Cook the patties for 3-4 minutes on each side, or until golden brown and crispy.
Once cooked, transfer the patties to a paper towel-lined plate to drain any excess oil.
Serve the potato “tuna” cakes hot, with your favorite dipping sauce or alongside a salad or other sides of your choice.