Nicola Millbank shares her Courgette, Feta and Mint Fritters, an easy mid-week meal to feed the family. Serve upon a spread of sour cream with a drizzle of mint sauce, garnished with fresh herbs.
1 Clarence Court Burford Brown egg
2 tablespoons self-raising flour
2 spring onions, sliced
1 teaspoon cumin
Zest of 1 lime
A handful of chopped mint
2 tablespoons sour cream
2 teaspoons mint sauce
Fresh herbs such as chives and garlic cress to garnish
Grate the courgettes using a box grater, season well with salt and set in a sieve over a bowl for 10 minutes to drain the excess water.
Squeeze the courgette and add to a bowl along with the egg, flour, feta, spring onions, cumin, lime zest and mint. Stir well to combine.
Using two tablespoons quenelle the mixture to form small rugby ball shaped fritters. Gently fry in hot oil for 2-3 minutes until golden brown then pop into the oven, heated at 180C for ten minutes.
Spread the sour cream over a serving plate and drizzle with the mint sauce. Place the fritters on top and garnish with some fresh herbs.