Bring a large pot of water to a boil, then lower the heat and add the potatoes. Let the potatoes simmer until they can be easily pierced with a fork. After removing the potatoes from heat and draining them, gently smash the potatoes until they are a chunky consistency.

In a large pan, heat vegetable oil over medium heat. Add mustard and cumin seeds to the pan and cook for 1 - 2 minutes.

Stir in curry leaves for 20 seconds before adding onion, turmeric, and salt. Cook until onions start to become translucent.

Add the potatoes and water to the pan. Mix the potatoes until well combined with the spices and onions. Add the peas and carrots to the pan and cover with a lid for a few minutes for the flavors to meld together. If there is excess water, remove the lid and let the water boil away.

Remove potatoes from heat and let cool. Once cool enough, form the potatoes into a dozen croquettes and place them on a baking sheet lined with parchment paper. Place the tray in the refrigerator for at least an hour or overnight.

Heat frying oil up in a pan over medium heat. Use enough oil to cover half of the croquette.

To set up the breading station, put cornstarch, plant based milk, and panko in three separate shallow bowls.

Coat croquette in cornstarch first, then dip it into the milk, and lastly, coat with the panko.

Place croquette in oil and fry for 3-5 minutes on each side until golden. After the croquette is golden, transfer it to a plate lined with a paper towel to absorb excess oil.

Serve croquette with mint chutney.