The Food Gatherer's Note: These little fritters are a little taste of summer, served alongside a salad with hummus and tsatziki. The recipe has been adapted from a Nigella Lawson's recipe in her Summer collection.
Makes about 12 fritters
2 courgettes (approx. 750g )
3 spring onions (finely chopped)
125 g feta cheese
1 small bunch fresh mint (chopped (plus extra to sprinkle over at the end)
1 teaspoon dried oregano
1 teaspoon paprika
70 grams plain flour
2 eggs (beaten)
olive oil (for frying)
Lime, quartered for serving
Coarsely grate the courgettes by hand or in a processor
Spread on a tea towel and leave for about 20 minutes to get rid of any excess moisture.
Put the chopped spring onions in a bowl and crumble in the feta. Stir in the chopped mint, along with the dried oregano and paprika.
Add the flour and season well with salt and pepper. Gradually add the beaten egg and mix thoroughly before stirring in the drained, grated courgettes.
Heat a few tablespoons of oil in a large frying pan and drop heaped dessertspoons of the mixture into the hot oil, flattening the little cakes down with the back of the spoon as you go. Cook these little patties for about 2 minutes each side until golden, and then transfer to a couple of waiting plates.
Sprinkle over a little more chopped mint and eat them just as they are, and squeeze a little lime juice