In a large mixing bowl, combine the boiled and mashed potatoes with the boiled green peas.

Add the bread crumbs, cumin seeds, mustard seeds, garam masala, red chili powder, chopped coriander, and green chili to the potato mixture.

Season with salt to taste. Mix everything thoroughly until well combined.

Divide the mixture into equal portions and shape them into small round patties or cakes.

Heat a non-stick frying pan over medium heat and add enough oil to coat the bottom.

Once the oil is hot, carefully place the potato cakes in the pan. Fry them for about 4-5 minutes on each side, or until they are golden brown and crispy.

Remove the cakes from the pan and drain on paper towels to remove excess oil.

Serve hot with lemon wedges on the side.