In a bowl, whisk together yogurt, feta, garlic, lemon juice, and half the mint until smooth and creamy with a slightly tangy aroma

Mash the peas in a separate bowl until mostly broken down but still slightly chunky for texture

Add egg, flour, cornstarch, salt, pepper, lemon zest, remaining mint, and the lighter scallion slices into the mashed peas

Mix everything until a thick batter forms that holds its shape when scooped

Heat olive oil in a pan over medium heat until shimmering but not smoking

Drop spoonfuls of the mixture into the pan and gently flatten them into small patties

Cook until the bottoms turn golden brown and crisp, releasing a nutty aroma

Flip carefully and cook the other side until evenly browned and firm

Transfer to a plate and let them rest briefly to maintain crispness

Serve warm with the feta yogurt sauce spooned on the side or underneath