Begin by peeling and chopping the Yukon Gold potatoes into even pieces. Boil them in salted water for about 15-20 minutes, or until fork-tender.

Drain the potatoes and let them cool slightly, then mash them until smooth and creamy.

In a skillet, heat a splash of vegetable oil over medium heat. Add finely chopped onions and sauté for around 5 minutes, until they turn translucent and fragrant.

Next, toss in the green peas and cook for another 2-3 minutes until heated through.

Combine the mashed potatoes with the sautéed onions and peas. Sprinkle in cumin seeds, coriander powder, turmeric powder, and salt. Mix thoroughly.

Shape the potato filling into small patties, lightly dust with gluten-free all-purpose flour, and set aside.

In a large frying pan, heat enough vegetable oil over medium heat. Carefully add the patties and fry for about 3-4 minutes per side or until golden brown and crispy.

Once fried, use a slotted spoon to remove the patties and drain on paper towel-lined plate.

Serve warm with dipping sauces like mint chutney or tamarind sauce.