1. Boil the potatoes for about 20-25 minutes until tender when you touch them with a knife. About five minutes before the potatoes are ready heat a large frying pan on medium heat. Spray the pan with a few sprays of fry spray, then add the cauliflower. Cook for 4-5 minutes then stir in the barbecue sauce. Then, drain and mash the potatoes, try to mash them dry as the barbecue cauliflower adds moisture to the recipe, but add a tbsp of unsweetened dairy free milk if necessary. Stir in the barbecue fajita seasoning and the barbecue cauliflower.
2. Preheat the oven to 220°c.
3. Leave mixture to cool for a few minutes until they’re cool enough to be handled.
4. Take one heaped tbsp of mixture and mould it to your desired shape.
5. Put the breadcrumbs, nutritional yeast and smoked paprika into a small bowl or dish then dip each croquette in the milk, making sure it’s fully covered then do the same with the breadcrumbs.
6. Place coated croquettes on a baking tray in the centre of the oven for 20-25 minutes until they’re golden and crispy. Turn them over half way.

Serve and enjoy!