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Note: All the spices are because my mom has something against pre-mixed curry powders, you could substitute 2 Tablespoons of curry powder for all the smaller measurements of spices.
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1) Heat oven to 450u00b0 F.
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2) Heat 2 Tablespoons oil in a medium fry pan.
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3) Add the coriander, garam masala, cumin, turmeric, cayenne pepper (or 2 Tablespoons of Curry Powder instead if you prefer) to the skillet.
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4) Cook onion until golden brown
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5) If peas are fresh, bring them to a boil in a separate pot. Then, cover, simmer until cooked and drain well. If peas are frozen, defrost in hot water and drain well.
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6) Add the peas, ginger, green chili, Chinese parsley, lemon juice and water to the onion mixture.
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7) Set aside the onion - pea mixture and let it cool while preparing potato mixture.
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8) Beat eggs until blended.
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9) Add water and vegetable oil and mix well.
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10) Stir in the matzah meal and potato pancake mix.
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11) Allow the batter to thicken for about 3 minutes. Stir once.
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12) Add the onion-pea mixture to the potato pancake mixture.
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13) Spread the final mixture into a well-greased 8 inch by 8 inch cake pan.
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14) Bake 40 - 50 minutes or until browned.
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Serves 4 to 6 people depending upon whether it is a side dish or an main dish
