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Finely chop the mint, parsley, dill, and spring onions. Set aside.
In a blender, combine the cottage cheese and egg. Blitz until smooth.
Add most of the frozen peas and pulse briefly, leaving some texture in the mixture.
Transfer the mixture to a bowl. Stir in the flour, lemon zest, and a pinch of salt until well combined.
Gently fold in the chopped herbs, spring onions, and the remaining frozen peas.
If the batter is too thick, add a little water until it reaches a spoonable consistency.
Heat a splash of olive oil in a frying pan over medium heat.
Drop spoonfuls of the batter into the pan to form pancakes.
Cook for a few minutes on each side until golden brown.
Plate the pancakes and top with your choice of soft-boiled eggs, sliced avocado, Greek yoghurt, and a drizzle of crispy chilli oil.