In a large pot, bring potatoes to boil and cook for about 20 minutes or until tender. Drain and return to pot. Add white beans and using a potato masher, mash together.
Meanwhile, in a small nonstick skillet, heat oil over medium heat and cook onion and garlic for about 3 minutes or until softened and starting to turn golden. Stir into potato mixture with eggs and cheese until smooth.
Add arugula, peas, salt and pepper; stir until evenly distributed. Using a 1/2 cup (125 mL) dry measure scoop out mixture to form patties. Place on parchment paper or greased baking sheet and repeat with remaining mixture.
Bake in preheated 350°F (180°C) oven for about 35 minutes or until light golden and firm to the touch.