Instructions:

Heat the vegetable oil in a pan over medium heat. Add the chopped onions and garlic and sauté until they become translucent, about 3-4 minutes.
Add the mashed or grated vegetables to the pan along with the cumin powder, paprika or chili powder, salt, and black pepper. Cook for another 5-7 minutes, stirring occasionally, until the vegetables are tender and well-cooked.
Remove the mixture from the heat and let it cool slightly. Once cooled, add the fresh herbs and 1/2 cup of breadcrumbs to the mixture. Mix everything together until well combined. If the mixture is too dry, you can add a little water or more breadcrumbs to adjust the consistency.
In a shallow bowl, combine the 1/2 cup of breadcrumbs and the plant-based milk for the coating.
Shape the vegetable mixture into small croquettes or patties. Dip each croquette into the breadcrumb mixture, making sure to coat them evenly.
Heat some vegetable oil in a frying pan over medium-high heat. Carefully place the coated croquettes in the hot oil and fry until they are golden brown and crispy on all sides, about 2-3 minutes per side. Alternatively, you can bake them in a preheated oven at 375°F (190°C) for about 20-25 minutes, flipping them halfway through, until they are golden and crispy.
Once cooked, remove the croquettes from the oil or oven and place them on a plate lined with paper towels to remove excess oil.
Serve the vegan vegetable croquettes hot with your favorite dipping sauce or a side salad.