Whisk egg, milk, spices, parmesan together, add the buckwheat and continue whisking until smooth.
Add the zucchini, peas, onion and herbs and mix.
Heat a non stick pan on medium/high heat.
Add oil and when hot, spoon in a ¼-⅓ cup of the mixture for each fritter and cook for 3-4 minutes on each side until golden.
Serve!