Peel and dice potatoes. Cook in lightly salted water until tender. Drain, set aside.
In skillet, cook scallions and onions in butter. Add cilantro and basil to taste. Cook until onions are translucent. Add curry-cumin mix, lemon juice. Salt, pepper, and red pepper flakes to taste.
If the mixture is not wet, add more butter.
Add corn and peas, heat through.
Mix the veggie mixture with potatoes and mash together. Should be chunky.
Add 1/2 bag of panko, mix well.
Use scoop to form croqs. Dip in egg wash, roll in panko. Set aside to rest (or freeze at this point). Deep fry in medium-hot oil.