In a large mixing bowl, add the Violife Original Grated, mashed potatoes, green onions, garlic powder, paprika, salt and pepper and flour. Mix well until smooth.
On a lightly floured surface roll out the mixture until 1 cm thick. Using a small heart shaped cookie cutter, cut out heart shapes.
Prepare your coating by adding the breadcrumbs in a deep bowl and the plant-based milk into another. Dip the mashed potato hearts in the plant-based milk and then into the breadcrumbs, coating evenly. Place the coated hearts on a lined baking tray, cover and place in the freezer for 20 minutes.
In a deep frying pan heat vegetable oil and cook the hearts in batches, 4-5 at a time. Deep fry for 2 minutes on each side until golden and crispy.
Transfer the potato hearts to a paper towel lined plate to drain any excess oil. Allow to cool and place into mini cupcake liners and then into a heart shaped box for your special someone.