In a small pot, heat 1 tablespoon of vegan buttery spread over medium heat. Add the chopped onion and frozen peas, sautéing for about 5 minutes, or until the onion turns translucent and fragrant.

While the veggies are cooking, bake or steam Yukon Gold potatoes until tender, about 15-20 minutes. Once cooked, remove their skins and mash them until smooth.

Add the sautéed peas and onions to the mashed potatoes, sprinkle in curry powder, ground ginger, salt, and pepper. Mix until well combined.

Form small, flat patties about 2 inches wide and dredge each patty lightly in the gluten-free flour.

In a frying pan, heat the remaining vegan buttery spread and 2 tablespoons of canola oil over medium heat. Fry patties for about 3 minutes on each side until golden brown.

Remove the patties from the pan and drain on paper towels. Serve warm with mint chutney or tamarind sauce.