Place a medium saucepan of water over a high heat and bring to a boil. Fill a large bowl with cold water and half a dozen ice cubes. Quickly blanch the peas in boiling water for a 10 to 20 seconds. Drain and place in the bowl of ice water. Leave to cool.
Add all of the ingredients in a food processor and process until combined.
Heat a large frying pan over a medium high heat. Add the oil and add spoonfuls of the batter. Cook until the edges are lightly golden, about 1 to 2 minutes, and flip and cook for a further minute. Repeat with the rest of the batter.
Serve with a green salad, lemon wedges and a sprinkle of sea salt.
I like the slight nuttiness that buckwheat flour adds, but if you don't have buckwheat flour feel free to substitute cornflour.