Drain your roasted peppers and pat them dry with paper towel. Halve lengthways and finely slice them.

Pour your olive oil into a small saucepan on a medium heat. Once hot, get your peppers in there and fry for a couple of minutes until fragrant.

Tip in 55g of your flour, smoked paprika, and 1 tsp of your PERi-PERi Salt, then cook out for 5 minutes. Gradually add 400ml oat milk, whisking until you have a smooth sauce.

Bring your mixture to a boil, then simmer for 5 minutes until it has thickened.

Pour your croqueta mix into a square tin and leave to set in the fridge for 4 hours.

Pour your remaining flour, oat milk, and breadcrumbs into a bowl each. Season your flour with a tsp of Nando's PERi-PERi Salt and stir to combine.

Roll your mixture into balls and dip them in your flour, oat milk, and breadcrumbs respectively.

Heat a generous glug of oil in a small saucepan. Once hot, add your croquetas a few at a time and fry for 5 minutes until crisp and golden. Keep warm and repeat with your remaining croquetas.

Serve whilst still hot with your Nando's Vegan PERinaise.