Vegan Potato Cakes

5 medium potatoes, boiled with skin
1 bag frozen peas, thawed fully
1 large onion, finely diced
2 small, green chili peppers, finely diced
1 tsp ground cumin
1/2 tsp salt
1/2 tsp ground black pepper
1 cup Panko bread crumbs
Pam cooking spray or olive oil for frying (Note: this recipe does not contain olive oil in the calorie count)

Combine potatoes, peas, onion, green chilis, cumin, salt, and black pepper. Mash together with a potato masher. Once the large potato chunks are broken up, use your hands to fully mix the ingredients.

Form 8-10 oval shaped cakes approximately 4 inches long and 3 inches wide, and 1.5 inches thick. These cakes need to be tightly compressed and thick so that they won't fall apart when you flip them in the pan.

Place Panko bread crumbs on a flat surface, or in a shallow bowl. Coat the oval cakes. Do not press the cakes into the bread crumbs. Instead, place the bread crumbs on the top of the cake and pat them into the cakes.

Spray a large skillet with cooking spray. When the skillet is hot, place the potato cakes in the skillet. Make sure to leave enough room so that they can be flipped easily. Cook each side for 7 minutes or until brown (this is just to make the bread crumbs crispy). Flip only as needed.

Serving Size: Makes 8-10 cakes