1
: Place potatoes in a large pot and cover with cold water. Bring to a boil. Reduce heat and cook for 20-30 minutes, or until potatoes are tender. Drain well. Mash hot potatoes with hot Carnation Milk. Reserve.
2
: Meanwhile, heat oil in small skillet. Add onion, garlic, jalapeno and ginger. Cook gently for 5 minutes until onion is tender. Add curry paste and peas. Cook for 1 minute. Add mixture to reserved potatoes. Stir in beaten egg and flour. Mix well to combine all ingredients.
3
: Place breadcrumbs in shallow dish. Take ½ cup (125mL) potato mixture and shape into patties 3” in diameter and ¾ “ (2 cm) thick. You should get 10 patties. Coat in breadcrumbs.
4
: Heat 1 tbsp (15mL) oil in large non-stick skillet. Pan-fry samosa cakes for about 5 minutes per side, or until browned and crusty on the outside and hot in the middle.