Add potatoes to a large pot and cover with water. Bring to a boil over high heat and cook for 15-20 minutes, or until tender and slide easily when picked up with a knife. Drain and set aside.

While the potatoes cool, prepare chutney. Use a small food processor, mortar and pestle, or a spice grinder* to combine all ingredients until well blended and pureed. (A blender may work, depending on size - the smaller the better).

Add only enough water to encourage blending. Taste and adjust seasonings, adding more garlic, salt, sweetener, or lime as desired.

Add cooled potatoes to a mixing bowl along with vegan butter, salt and spices. Mash to combine, trying not to overmix. Taste and adjust seasonings as needed. I found the cardamom really helped the curry flavor punch through. Don't be timid with the salt.

Add peas and mix once more. Then scoop out about 1/4 cup measurements and form into round discs (should be enough for 8-10 cakes).

Season the tops of the cakes with a pinch more salt, pepper and curry powder. If using panko bread crumbs - I tested with and without and would recommend for a crispier crust - sprinkle on top and gently press to adhere.

Heat a skillet over medium heat. Once hot, add enough vegan butter or oil to coat and add 3-4 patties spice side down, being careful not to crowd the pan. Sprinkle the tops with salt, pepper, curry powder and panko crumbs. Press gently again to adhere.

Brown for 4-5 minutes, turning down heat if they brown too quickly. Gently flip (being careful as they can be fragile), and brown for 4-5 more minutes, or until deep golden brown.

Remove from pan and repeat until all patties are cooked, adding more vegan butter or oil as needed.

Serve with chutney. These work as finger food, but are most ideal when plated and eaten with a fork.

Leftovers keep well (separated) covered in the refrigerator for up to 3 days.