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

Bake or boil Yukon Gold potatoes until tender, about 15-20 minutes. Peel and mash them in a large mixing bowl until smooth.

Combine sautéed peas and onions with mashed potatoes. Add curry powder, ground ginger, salt, and pepper, mixing well.

Form small portions of filling into patties, about 2-3 inches wide. Dredge each patty lightly in gluten-free flour.

In a frying pan, heat 1 tablespoon of vegan buttery spread and 2 tablespoons of canola oil. Fry the patties for about 3 minutes on each side until golden brown.

Place fried patties on a paper towel-lined plate to absorb excess oil. Serve warm with mint chutney or tamarind sauce.