How to Make It
Stir together peas and 1 teaspoon of the salt in a medium saucepan. Add water to cover by a depth of 1 inch. Bring to a boil over high, skimming foam that rises to the top. Reduce heat to medium; partially cover, and simmer until tender, 15 to 25 minutes. Drain and set aside.
Heat oil in a large skillet over medium-high. Stir in onion and bell pepper; cook, stirring occasionally, until tender, about 5 minutes. Stir in curry powder; cook, stirring constantly, 1 minute. Transfer mixture to a food processor. Add 2 cups of cooked peas and remaining 1 teaspoon salt. Pulse until mixture forms a coarse paste, 5 to 6 times. Transfer mixture to a medium bowl. Fold in 1⁄2 cup of the panko and remaining 1 cup cooked peas. Form into 12 (3-inch) cakes.
Place flour in a shallow bowl. Lightly beat eggs in a separate shallow bowl. Place remaining 1 1⁄2 cups panko in a third shallow bowl. Working with 1 cake at a time, dredge in flour, dip in eggs, and then dredge in panko, pressing gently to adhere.
Pour oil into a large skillet to a depth of 1⁄4 inch; heat over medium-high. Working in batches, add cakes to hot oil; cook until browned and crisp, about 2 minutes per side, flipping once. Drain on paper towels. (Skim and discard panko bits between batches to prevent burning.) Serve warm with Tomato-Ginger Jam; top with scallions.