Add all of the ingredients for the chutney into a food processor and pulse until smooth.

Add salt and pepper to taste. Set aside.

Bring a large pot of water to boil and season generously with salt.

Add chopped potatoes and boil for about 20 minutes or until tender. Drain and set aside in a large mixing bowl.

While the potatoes are cooking, add diced onion, garlic, and jalapeno into a saucepan with olive oil over medium heat and cook about 5 minutes or until translucent. Set aside.

Add salt, pepper, cayenne, and garam masala to the boiled potatoes.

Mash well with potato masher or fork.

Next, add in chopped cilantro, peas, ginger, cooked onions, garlic, and jalapenos. Stir well with a wooden spoon.

Season with salt and pepper as needed.

Using your hands, form the potato mixture into 3 inch wide patties.

Spread breadcrumbs out onto a large plate. Coat each patty well with the breadcrumbs.

Heat olive oil in a large saucepan over medium-high heat.

Add patties in gently and cook for about 5 minutes on each side or until golden brown.

Serve with chutney.