Melt 1 tablespoon of vegan buttery spread in a skillet over medium heat, add chopped onions and frozen peas, and sauté for about 5 minutes until onions are translucent.

Remove skillet from heat and combine the sautéed mixture with baked Yukon Gold potatoes in a large bowl. Mash until well incorporated, keeping a slightly chunky texture.

Add curry powder, ground ginger, salt, and pepper to the mashed potato mixture. Mix in additional vegan buttery spread and mash until blended.

Shape the filling into flat, round patties about 2-3 inches in diameter, then dredge each patty lightly in gluten-free flour.

Heat remaining vegan buttery spread and canola oil in a large frying pan over medium heat until hot.

Carefully fry the patties in batches for about 3 minutes on each side, or until golden brown and crispy.

Place fried patties on a plate lined with paper towels to drain excess oil and let cool slightly before serving.