( SERVES 6 )
It’s a bit early for my courgettes but a green-fingered friend has just dropped off a bag. I admit to enjoying them in fritters but boiled they leave me cold. Much better to barbecue them or even roast them at a high temp with garlic and olive oil, until crisp-tender.
- Place the grated courgettes in a clean tea towel and squeeze out any liquid.
- Combine with the coriander, mint, chilli, feta and shallot. Whisk the eggs, flour and seasonings then fold in the courgette mixture.
- Heat a little oil in a non-stick frying pan on medium. Drop large spoons of the mixture into the pan. Cook in batches on both sides, until golden and cooked through.
- Delicious served with a fruit salsa or drizzled with pomegranate syrup.
See more of Jan's seasonal greens recipes