Feta and Mint Courgette Fritters

Serves 2


  • 125g courgettes, grated
  • small sprig fresh mint leaves, chopped
  • 1/2 cup feta cheese, finely crumbled
  • 1/2 ground almonds
  • 1 whole egg and 1 yolk, beaten
  • 1/2 tsp maldon salt
  • pinch paprika
  • black pepper
  • butter 
  • olive oil
  • fresh lime


  1. Grate the courgettes and press them between the folds of a clean tea towel for half an hour to remove moisture.
  2. Beat the egg and the extra yolk together.
  3. Place the courgettes, ground almonds, feta cheese, chopped mint, paprika, salt and pepper in a bowl and combine well. 
  4. Stir in the eggs and leave the batter to stand for 10 minutes, it makes the mixture hold together better in the pan.
  5. Melt some butter in a small frying pan and drizzle in some olive oil to prevent the butter from burning.
  6. Over a medium to low heat drop a heaped dessert spoon of batter into the pan and press it into a patty of about half a cm thickness. Continue with the rest of the batter. Cook in two batches to leave space in the pan for turning. The batter should make 12 small fritters.
  7. Keep the heat no higher than medium and don’t move them for alt least two minutes then watch them carefully and turn them when you think they will hold together.
  8. When cooked lift out gently on to kitchen paper.
  9. Serve warm with a squeeze of fresh lime over the top.