Courgette, sage and havarti fritters
- Grate the courgettes into a bowl then stir in the pumpkin.
- Lightly whisk the eggs and add to the vegetables with the almonds. Stir in the cheese (cut into small cubes) and season.
- Heat the hotplate on the barbecue. Brush with oil then pile spoonfuls of mixture. Top each fritter with a sage leave.
- Cook for a minute before turning and repeating. Serve hot with a squeeze of lime.