Rinse the paprika and tomatoes, and finely chop. Chop the mushrooms and let drain. Peel the carrots and grate. Rinse lemon in hot water, wipe dry and finely grate the zest. Squeeze the juice from lemon.
Place the lemon zest with 3 tablespoons lemon juice, 50 grams (approximately ¼ cup) peas and cream cheese in a blender and puree. Mix in the flour, baking powder, salt and curry.
Whisk together the eggs, oil, buttermilk and cream cheese. Mix in the pea-flour mixture and the vegetables, and stir in the parsley. Pour the batter into a baking sheet lined with parchment paper and bake in a preheated oven at 180°C (fan: 160°C, gas mark 2-3) (approximately 350°F) for about 40 minutes. Serve with lettuce.