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Preheat the oven to 400 degrees.
In a medium nonstock skillet, heat the oil. Saute half of the scallions, 2 teaspoons ginger, and the garlic, mustard seeds, turmeric, garam masala, and cumin until fragrant, 2 minutes. Transfer to a medium mixing bowl and fold in with the potatoes, peas and ½ teaspoon salt. Using an ice cream scoop, portion the potato mixture into a dozen two-inch patties.
Heat a thin layer of oil in a large skillet until it glistens. Add as many samosa patties as will fill (you will probably need to do two batches) and pan-fry until golden brown on both sides, about 2 to 3 minutes per side. Use two spatulas or a spatula and a spoon to help you flip them – they’ll be a little soft around the edges, so make sure you let a nice crust form on the first side before turning it. Transfer the samosa cakes to a parchment-lined baking sheet. Bake the patties for 10 minutes, until warm and crusty. Allow them to rest on the baking sheet until cool enough to touch (they will firm up).
Meanwhile, in a small blender or food processor, combine the reserved scallions with the remaining fresh ginger, yogurt, lime juice and ½ teaspoon salt. Puree until smooth, adding 1 tablespoon of water to thin it slightly, if desired. Transfer to a serving bowl.
Serve the samosa cakes warm with the ginger-scallion yogurt sauce for dipping.