Melt the vegan buttery spread in a small pot over medium heat, add chopped onion and frozen peas, and sauté for about 5 minutes.

In a large mixing bowl, mash the baked Yukon Gold potatoes, and fold in the sautéed mixture.

Add curry powder, ground ginger, salt, and pepper to the potato mix and blend until smooth.

Form small patties from the mixture and dust them with gluten-free flour.

Heat canola oil and vegan buttery spread in a frying pan until shimmering.

Fry the patties for about 3 minutes on each side until golden brown.

Transfer cooked patties to a plate lined with paper towels to drain excess oil and serve warm.