The key to making these little potato cakes is to diligently wring out the potatoes to remove as much water as possible!! A big salad would make a delicious accompaniment.
Add the nutmeg, 1/2 teaspoon pepper an all but about 1 tablespoon each of the chopped celery and parsley to the bowl. Add the egg replacer and flour and stir until combined. Form 1/4 cupfuls of the potato mixture into balls, then flatten between your palms to make tin 2-inch patties, transfer to a plate.