Courgette and feta patties with mint and parsley

Ideal for lunch, supper, a savoury snack, or a starter, these patties are tasty and versatile. You can even make miniature ones and serve them as a nibble with drinks. If you like a little fire on your palate, then add more Turkish red pepper or chillies to the recipe. Serve the patties warm with a salad

Courgettes

Serves 4-6

Ingredients

3 firm, medium sized courgettes, washed
Salt
2-3 tablespoons olive oil
1 large onion, cut in half lengthways, in half again and sliced
4 cloves garlic, chopped
3 tablespoons plain flour
3 eggs, beaten
225g/8oz feta, crumbled
A bunch of fresh flat-leaf parsley, chopped
A bunch of fresh mint leaves, chopped
A bunch of fresh dill fronds, chopped
1 teaspoon Turkish red pepper, or 1 red chilli, de-seeded and chopped
Freshly ground black pepper
Sunflower oil for frying

Method

Trim off the ends of the courgettes, but don’t peel them. Hold them at an angle and grate them.
Sprinkle the grated courgette with a little salt and leave them to weep for 5 minutes. Squeeze the grated courgette in your hand to extract any of the drawn-out juices.
Heat the olive oil in a heavy-based frying pan. Stir in the grated courgette, onion, and garlic and fry until they begin to take on colour. Leave to cool.
Tip the flour into a bowl and gradually beat in the eggs to form a smooth batter. Beat in the cooled courgette mixture. Add the feta, herbs and Turkish red pepper. Season with a little pepper – add salt, if you like, but usually the feta is quite salty. Mix well.
Heat enough sunflower oil for frying in a heavy-based, non-stick pan. Drop a few spoonfuls of the mixture, leaving a little space between each one, into the oil and fry the patties in batches, until firm to touch and golden brown on both sides. Drain on kitchen paper.
Serve immediately while they are still warm.

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