Mini Rosti (Potato Cakes) With Zesty ‘Tofraiche’ Salad [Vegan, Gluten-Free]

• 2 large or 4 small potatoes
• 3 tablespoons parsley, chopped
• Salt and pepper
• Oil for frying
• 1/2 cup plain, unsweetened store-bought or homemade soy yogurt
• Half a pear, diced
• 1 tablespoon capers
• 1 tablespoon basil, chopped
• 4 tablespoons walnuts, roughly chopped
• 1/2 cup red currants (or whatever berries you prefer, not too sweet preferably)
• Salt and pepper
• 3 tablespoons sliced leeks

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