100g peas, defrosted, if frozen
200g fluffy potatoes, boiled and peeled (fluffy potatoes are potatoes which are easy to mash)
3 slices white bread (optional)
1 onion, finely chopped
1/2 tsp ground coriander
1/4 tsp salt
1/4 tsp chilli powder
1/4 tsp ground cumin
5cm piece root ginger, peeled and grated
a few coriander leaves, finely chopped
4 tbsp sunflower or vegetable oil
Bring a pan of water to the boil, add the peas and boil for 8-10 minutes until tender. Drain well, mash and set aside.
Place the bread, if using, in a bowl with the potatoes, peas, onion, ground coriander, salt, chilli powder, cumin, ginger and coriander leaves and mix and mash together with a wooden spoon. Test a little of the mixture for seasoning and taste.
Wet your hands slightly and roll the potato mixture into 12 balls of equal size, then flatten them until they are 1cm thick.
Heat a pan. When the pan is hot, add the oil. Place as many potato patties in the pan as will fit and fry them for about 4 minutes, turning once until golden brown and crisp on both sides.
Remove from the pan, drain well on kitchen paper. Serve hot.