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Put the cottage cheese and egg into a blender and blitz until smooth.
Add most of the peas and blitz again until almost smooth but retaining some texture.
Pour the mixture into a bowl and stir in the flour, lemon zest, herbs, spring onions, remaining peas and a pinch of salt and pepper.
Mix until combined – if the batter seems too thick, add up to 3 tablespoons of water to reach a spoonable consistency.
Heat 1 tablespoon of the olive oil in a large, non-stick frying pan over a medium heat.
When hot, drop generous spoonfuls of the mixture into the pan to form pancakes.
Cook for 2 minutes on each side until golden.