Start the peas: Put a small saucepan on the stove with about 1 inch of water and bring it to a boil over high heat. Set a colander in the sink.

Add the frozen peas to the boiling water and cook for 2 minutes, until they are bright green and no longer icy in the center.

Pour the peas into the colander and rinse them under cold water for about 15 seconds to stop the cooking. Shake the colander well so the peas are not dripping wet.

Make the yogurt: Put the yogurt in a medium bowl. Stir in the chopped mint, 1 tablespoon of the lemon juice, and 1/4 teaspoon of the salt until smooth.

Put the sliced cucumber in a second bowl. Add 1 tablespoon of the lemon juice and a small pinch of the remaining salt, toss, and set aside.

Mix the fritters: Put the drained peas in a large bowl. Mash them with a fork or potato masher until about half are broken down and half are still whole enough to see.

Add the crumbled paneer to the bowl with the peas.

Add the scallions, beaten egg, flour, ground cumin, and 1/2 teaspoon of the remaining salt to the same bowl.

Stir the mixture until it comes together and looks thick enough to scoop. Let it stand for 2 minutes so the flour can absorb some moisture.

Shape and cook: Divide the mixture into 8 portions and shape each one into a patty about 1/2 inch thick. Put the patties on a plate.

Set a large nonstick skillet over medium heat. Add 3 tablespoons of the oil and heat it until the surface looks loose and shiny.

Put 4 fritters into the skillet. Cook for 3 to 4 minutes, until the bottoms are deep golden brown.