Step 1

Place the potatoes in a saucepan of cold salted water, bring to the boil and cook for 15 minutes or until tender. Drain well.

Step 2

Meanwhile, cook the peas in a separate pan of boiling salted water for 2-3 minutes until just tender. Drain well.

Step 3

Mash the potatoes or pass through a potato ricer into a bowl, then stir in peas.

Step 4

Heat 1 tablespoon oil in a frypan over medium heat. Add chilli, onion, ginger and spices, then cook, stirring, for 1 minute or until fragrant. Add to the potato mixture with the flour and lemon juice. Season and stir well to combine. Using damp hands, form 18 x 4cm patties. Transfer to a plate and chill for 30 minutes to firm up.

Step 5

Heat the remaining 1/4 cup (60ml) oil in a non-stick frypan over medium-high heat. Cook patties, in 2 batches, for 1-2 minutes each side, until crisp and golden. Drain on paper towel. Serve pancakes immediately with chutney. You can also make these several hours ahead and reheat them.