Another one from the Sainsbury’s magazine, it’s one of my fave foodie magazines.
I made a batch of these. You start by grating all the courgette (x3) and lightly salting it and leaving it for an hour before squeezing out all the juices.
Then mix with 75g plain flour, lemon zest, 4 spring onions, mint, coriander and chives. Then add 3 lightly beaten eggs and season. Fry dessert spoons of the mixture in olive oil.
Serve on their own with tzatziki.
Or make a batch to replace chips, potato cakes or to go with curry.
