In a medium bowl, combine garlic, herbs, vinegar, almonds, lemon zest and a pinch of salt.
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.