Peel and cut the potatoes into small chunks, place in a small saucepan filled with cold, salted water. Bring to a boil and let cook until very tender - about 10 minutes. Rinse under cold water and put in a food processor with the beans, ½ cup Vegenaise Tartar Sauce, nutritional yeast, powdered kelp, paprika, salt and pepper and pulse until almost smooth. Transfer the mixture into a mixing bowl. (If using leftover mashed potatoes, just add to the food processor with the other ingredients.)
Place the grated zucchini in a clean kitchen towel (or paper towels) and squeeze out any excess liquid. Stir into the potato/bean mixture. Add ½ cup gluten free flour and stir to combine. The mixture will be soft and sticky. Put the remaining ½ cup of flour on a plate.
Pour about ¼ inch of oil into a large skillet and heat over medium heat until a little flour thrown into the pan sizzles immediately.
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. Roll each ball in the flour, coating well, and then flatten into a patty about 3 inches wide and ½ inch thick. Carefully add the patties to the hot 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.