- 3 garlic cloves, minced
- 1 cup fresh mint leaves, finely chopped
- 1/2 cup Italian parsley leaves, finely chopped
- 2 tablespoons champagne vinegar or white wine
- 1 tablespoon dry roasted almonds or toasted pine nuts, finely chopped
- Zest of one lemon
- Kosher salt
- 1/3 cup olive oil
- Pinch of red chili flakes
- 2 pounds Yukon gold potatoes, peeled and halved
- 2 tablespoons ghee or vegetable oil, plus more for cooking
- 1 large egg, beaten
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/8 teaspoon ground cinnamon
- 1/2 teaspoon ground black pepper
- Zest of one orange
- 1/2 cup frozen petite peas, thawed
- 2 tablespoons dried currant, soaked in water for 10 minutes then drained
- 1 cup panko breadcrumbs, seasoned with a pinch of salt
- 1/4 cup vegetable oil
- Crumbled feta and fresh herbs for garnish
- Combine garlic, herbs, vinegar, almonds, lemon zest and a pinch of salt in a medium bowl. Stir until incorporated. Whisk in olive oil and season with red pepper flakes to taste. (Can be stored up to a week.)
- Add potato halves to a large pot and cover with cold water. Bring to a boil over high heat and simmer for about 20 minutes until tender. Drain and transfer to a large mixing bowl.
- Peel the potatoes while slightly warm and use a potato ricer or fork to mash the potatoes until smooth.
- Mix in the ghee, egg and all of the spices. Gently fold in the orange zest, peas and rehydrated currants.
- Season again with salt and pepper to taste before forming into 1/4-cup volume patties about 1/2-inch think. (Should make about 10-12 patties.)
- Place the panko breadcrumbs seasoned with a pinch of salt into a shallow dish and press each patty into the breadcrumbs, lightly coating them.
- Heat 2 tablespoons of vegetable oil in a large nonstick skillet over medium-high heat. Brown 3 or 4 pancakes at a time, cooking on both sides until golden brown and warmed through, about 5 minutes per side. Repeat with remaining oil and pancakes.
- Serve warm drizzled with mint chimichurri, a sprinkle of feta cheese and fresh herbs.