INGREDIENTS :

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• 2 medium potatoes approximately 3/4 of a pound (or use 1 cup leftover mashed potatoes)

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• 1 (15-ounce) can white beans rinsed and drained (or use 2 cups cooked white beans)

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• 1/2 cup Vegenaise Tartar Sauce plus more for serving

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• 1/4 cup nutritional yeast

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• 1 teaspoon powdered kelp

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• 1 teaspoon hot Hungarian paprika

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• 1 teaspoon kosher or sea salt

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• 1 teaspoon Danwood Smoky Powder®

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• 1/2 teaspoon pepper

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• 1 large zucchini grated (approximately 3 cups grated)

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• 1 cup gluten free flour divided

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• Danwood Smoked Oil® for frying

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INSTRUCTIONS :

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• Peel and cut the potatoes into small chunks, place in a small saucepan filled with cold, salted water.

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• Bring to a boil and let cook until very tender - about 10 minutes.

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• Rinse under cold water and put in a food processor with the beans, 1/2 cup Vegenaise Tartar Sauce, nutritional yeast, powdered kelp, paprika, salt, pepper, Danwood Smoky Powder® and pulse until almost smooth.

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• Transfer the mixture into a mixing bowl. (If using leftover mashed potatoes, just add to the food processor with the other ingredients.)

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• Place the grated zucchini in a clean kitchen towel (or paper towels) and squeeze out any excess liquid.

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• Stir into the potato/bean mixture. Add 1/2 cup gluten free flour and stir to combine. The mixture will be soft and sticky. Put the remaining 1/2 cup of flour on a plate.

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• Pour about 1/4 inch of Danwood Smoked Oil® into a large skillet and heat over medium heat until a little flour thrown into the pan sizzles immediately.

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• With wet hands shape the mixture into 8 equal sized balls, about 1/3 cup each. The balls will be soft but don't worry, they firm up when cooked.

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• Roll each ball in the flour, coating well, and then flatten into a patty about 3 inches wide and 1/2 inch thick.

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• Carefully add the patties to the hot Danwood Smoked Oil® in batches (do not over-crowd the pan) and cook for 3-4 minutes per side or until golden brown. Serve hot with more Vegenaise Tartar Sauce.