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1
Put the potatoes in a 3-quart saucepan, cover with cold water, and add a big pinch of salt.
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2
Bring to a boil and boil until a fork easily pierces the fresh, about 20 minutes.
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3
Remove the potatoes from the boiling water with a slotted spoon and cool slightly.
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4
In the meantime, drop the diced carrots into the boiling water and blanch for 2 minutes, then drain.
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5
Slip off the potato skins, transfer the potatoes to a medium bowl, and smash with a fork or a potato masher, leaving some lumps for texture.
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6
Melt the butter in a small saute pan.
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7
Add the coriander and cumin seeds and toast in the butter for 2 minutes.
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8
Add the onion, ginger, and garlic and cook until just starting to brown on the edges.
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9
Remove from the heat.
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10
Add the onion mixture, carrots, peas, garam masala, cayenne, 1 teaspoon salt, and the pepper to the potatoes and mix gently with your hands.
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11
Use a 1/4-cup measure for easy portioning, and pat the potatoes into a fat little cake.
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12
Form the remaining cakes in the same way.
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13
Spread the flour out on a plate or tray.
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14
Dredge each cake lightly in flour; use a light touchdont smush the cakes.
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15
Add a slick of oil to a large nonstick skillet (trust me, you want nonstick) and get it nice and hot.
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16
Working in batches, carefully place the cakes in the pan and get them good and brown, about 3 minutes on each side.
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17
Keep the finished cakes covered and warm, and add more oil to the pan as necessary.
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18
Serve with mango chutney.
