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.

8.2g fibre. 8 plants.