Peel the potatoes and chop into small pieces. Boil for 20 minutes or until fork tender. Drain out any excess water.

Once the potatoes are done, preheat oven to 450°F (232°C).

Mash the potatoes with the scallions, vegan butter, egg replacers, salt, pepper, and 1 tablespoon of buffalo sauce. Do not add chickpea flour yet. Mash until smooth. Then taste and adjust seasonings keeping in mind the remaining buffalo sauce and vegan mozzarella will add more saltiness.

Then add the chickpea flour in and mix until a dough forms. Chickpea flour has a bit of earthy taste before you cook it, so if you taste it raw it won't taste very good.

Divide dough into 10 balls. Then flatten out and make a well in the middle, place about 1 tablespoon of the vegan mozzarella in middle. Roll the dough into a ball to cover and then flatten with your hands make the patty. Repeat until all 10 are made.

Place on a lined baking sheet. Spray both sides of the patties with spray oil and then brush the remaining 2 tablespoons of buffalo sauce over each of them *making sure to get both sides.

Bake for 20 mins and flip the patties in the last 2 minutes of cooking.

Serve with extra buffalo sauce, vegan ranch and garnish with scallions.