If you’re using your oven, preheat it to 400° and line a baking sheet with parchment paper.
Place the potatoes in a large pot with enough water to cover them plus an inch. Add a pinch of salt to the water. Bring to a rolling boil and cook the potatoes are fork-tender, about 15-20 minutes.
While the potatoes are cooking, heat the oil in a medium-sized pan over medium-high heat. Add the scallions, cabbage, and parsley, and cook for about 5 minutes or until the cabbage softens.
Drain the potatoes and place them in a large bowl with the non-dairy milk, nutritional yeast, potato starch or corn starch, garlic powder, onion powder, sea salt, cayenne pepper, and black pepper. Mash everything together with a potato masher or large fork until it’s the consistency of mashed potatoes.
Fold the cabbage mixture into the potatoes. Make sure it’s incorporated well.
Use a small scoop or spoon to form balls with the mixture that are approximately 1” in diameter. Flatten each to form a small patty, about ½” thick.
If you’re using your oven, place the patties on the baking sheet and bake for 25-30 minutes, or until the nuggets are golden brown. If you’re using your air fryer, cook them for about 15 minutes on 400°. You may need to spray the basket with a little oil to prevent sticking. Whichever cooking method you use, be sure to flip the patties at the halfway point.
Serve warm with your favorite dipping sauce.