In a large bowl, combine mashed potatoes, defrosted peas, lentils, crushed cumin, coriander seeds, chili powder, amchoor powder, fresh coriander, and cornflour. Season with salt and mash until smooth but combined.

Refrigerate the mixture for at least 1 hour to help the cakes firm up and hold their shape.

Oil your hands lightly, then roll the mixture into walnut-sized balls. Chill them for an additional 15-20 minutes for extra firmness.

Set up three bowls: one for flour, one with beaten egg, and one with breadcrumbs. Coat each ball first in flour, dip it in the egg, then roll in breadcrumbs.

Heat vegetable oil in a pan or deep fryer until a pinch of breadcrumbs sizzles.

Carefully fry the cakes in batches for about 3 minutes, turning halfway through until golden-brown and crisp. Drain on kitchen paper.

For a green chutney, blend cashews, apricots, chopped coriander, lime juice, chilies, and salt with a splash of water until smooth.

Serve the hot cakes alongside the green chutney.