Prepare the potatoes by peeling and dicing them, placing them in a medium pot and covering them with water. Bring the pot to a boil, then down to simmer can cover the pot. Cook the potatoes until they are soft when pierced with a fork (15-20 minutes).
When the potatoes are done, you’ll want to drain them and run cold water over them to stop the cooking process. Then, place them in a bowl for mashing.
While the potatoes cook, thaw the frozen peas by placing them in a colander or strainer and running hot water over them. Set them aside.
Once the potatoes have cooled slightly, add the onion, jalapeno, cumin, coriander, turmeric, garam masala, cayenne pepper, salt, and lemon juice. Mash all the ingredients.
Add 2 Tbsp. chickpea flour and mix it in with a spoon (or you can use the masher).
Fold in the ginger, the thawed peas, and the cilantro.
Make potato cakes using about ½ cup of the mixture (you can vary the sizes, just be consistent so they bake evenly).
Place the cakes into the fridge and allow them to cool and set for 30 minutes (or longer if desired).
To bake the cakes, preheat the oven the 400 F (200 C).
If you cooled the patties on a baking tray, then just slide it into the oven, if not, transfer it to a baking tray. Lining the tray with parchment paper helps in keeping the cakes from sticking, but you can just use your tray if desired.
Bake the cakes for 10 minutes or until they start to brown, flip them and bake another 10 minutes until they have browned on the other side.
Serve with your favorite dips, ketchup, or salsa.