Samosa Potato Pancakes

4 lbs Yukon Golds, peeled, cut into 1-inch chunks

1/4 cup canola oil

1/4 tsp tumeric

salt

2 Tbs canola oil

2 tsp yellow mustard seed

celery, finely chopped

carrot, diced small

green onions finelly sliced

garlic, minced

1 Tbs minced fresh ginger

2 tsp ground cumin

3/4 cup frozen peas

1/4 cup flour

Cook potatoes in a large pot of water -- about 20 minutes, until tender.

Pop mustard seed in a heavy-bottomed skilllet over medium-high heat with 2 Tbs canola oil. Heat oil, add mustard seeds, cover with a lid and let pop about a minute. Once it settles down, add celery & carrot. Saute until veggies are softened. Add green onions, garlic, gingner and cumin. Cook 5 minutes more. Remove from heat and cover until ready to use.

Once potatoes are tender, drain and return to pot. Mash well, add oil, tumeric and salt and mash until relatively smooth. Stir in sauteed veggies and peas. Add flour and mix well. Taste for salt.

Let cool completely before proceeding. Overnight is ideal, or at least 1 hour.

Roll handfuls of golf ball-sized balls. If too moist or difficult to roll, add flour by tbsful. Flatten balls to form a cake about 1 3/4 wide

Preheat skillet over medium heat. Add just enough oil to cat bottom. Cook cakes about 3-4 minutes per side, until golden brown and heated through. Do not crowd the pan. Transfer to absorbent paper to drain and cover to keep warm.