Step 1

In a small pot, cook the peas and onions in one tablespoon of buttery spread over medium heat until onion softens, about 5 minutes.

Step 2

Place the baked potatoes with the skin off in a large bowl. Once the peas and onions are cooked, add them to the potatoes. Don't drain the veggies before adding to the potatoes.

Step 3

Add the curry powder, ground ginger, salt, pepper, and one tablespoon of buttery spread to the potato mixture. Use a potato masher to mash it all up.

Step 4

Place the gluten free flour and a few dashes of salt in a small bowl, set aside. Line a plate with paper towels.

Step 5

Heat the remaining tablespoon of buttery spread and the two tablespoons of canola oil in a frying pan over medium heat.

Step 6

Form the potato mixture into small patties and dredge them in the gluten free flour. Once the oil and buttery spread is sizzling, place a few patties in the pan. Cook until golden brown, about three minutes on each side.

Step 7

Once they are cooked, place them on the paper towel lined plate to drain. Repeat with remaining patties.

Step 8

Serve warm. Makes 8 small patties.