Ingredients
3 large Yukon Gold potatoes, baked and peeled
½ cup frozen peas
¼ cup chopped onion
1½ teaspoons curry powder (adjust to taste)
½ teaspoon ground ginger
½ teaspoon salt
¼ teaspoon black pepper
½ cup gluten free flour blend
3 tablespoons vegan buttery spread
2 tablespoons canola oil
Instructions
- In a small pan, heat 1 tablespoon of vegan buttery spread over medium heat. Add peas and onions and cook for about 5 minutes until softened.
- Place the peeled potatoes in a large bowl. Add the cooked vegetables (without draining).
- Add curry powder, ginger, salt, pepper, and 1 tablespoon of buttery spread. Mash until well combined.
- Place gluten free flour and a pinch of salt in a bowl.
- Heat the remaining buttery spread and oil in a frying pan.
- Form the potato mixture into small patties and coat lightly in the flour.
- Fry patties for about 3 minutes per side until golden brown.
- Transfer to paper towels to drain excess oil.
- Serve warm.
Notes
- Best enjoyed fresh for maximum crispiness
- Can be refrigerated for up to 3 days
- Substitute peas with finely chopped carrots if needed
- Adjust spices based on your taste preference
- Prep Time: 10 min
- Cook Time: 15 min