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1
Peel cooled baked sweet potatoes and place in a large bowl.
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2
Place quartered red potatoes in a steamer over 1 inch of boiling water and steam for 15 to 20 minutes, until tender.
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3
Remove from heat and add to bowl with sweet potatoes.
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4
Mash potatoes together.
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5
The red skins will fall apart.
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6
Stir in cilantro.
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7
Combine 2 tablespoons of the oil with ground red chiles or red pepper flakes, coriander seeds and cumin seeds in a large, heavy skillet and heat over medium-high heat until cumin is fragrant and golden-brown, 1 to 2 minutes.
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8
Stir in cayenne and then scrape in potato mixture and salt to taste.
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9
Stir in peas and cook just until potatoes and peas are warmed through, about 2 minutes, stirring and scraping the bottom of the skillet often to work in any browned bits.
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10
Transfer mixture to a large bowl.
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11
Stir in lemon juice, taste and adjust salt, and set aside to cool completely.
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12
Take up about 1/3 cup of the mixture and form into a ball (you can wet your hands to reduce sticking).
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13
Roll ball in the panko or chickpea flour, then gently flatten into a patty.
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14
Set on a plate and continue with the rest of the mixture.
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15
Refrigerate uncovered for 1 hour or longer (the longer the better).
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16
When youre ready to cook, place a rack over a sheet pan.
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17
Heat 2 tablespoons of oil in a 12-inch, heavy nonstick frying pan over high heat.
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18
Swirl pan to coat with the hot oil.
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19
Lower heat to medium.
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20
Place 4 to 5 patties in the pan (do not crowd), and cook until well browned on one side, about 4 minutes.
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21
Turn and brown for about 4 more minutes.
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22
Remove to rack.
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23
Heat remaining oil in the pan and cook remaining patties.
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24
Keep patties warm in a low oven until ready to serve.
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25
Serve with a salad and your choice of toppings, such as the usual (ketchup, mustard, relish), or yogurt raita, garlic yogurt, or chutney.
