Bring a large pot of water to a boil. Add the Yukon Gold potatoes and cook for about 15-20 minutes until fork-tender. Drain and let cool slightly before peeling and mashing.

In a skillet, heat oil over medium heat. Add onions and sauté for about 5-7 minutes until golden brown. Add green peas and cook for an additional 3-4 minutes until tender.

Combine mashed potatoes with the sautéed onions and peas. Sprinkle cumin, coriander, turmeric, and garam masala, then mix thoroughly.

Shape small portions of the filling into patties. Lightly dust each with gluten-free flour.

Heat oil in a deep pan at 350°F. Fry patties in batches for about 3-4 minutes each side until golden brown and crispy.