These are special due to the addition of feta cheese and the use of both fresh and dried mint. The perfect side dish or veggie main course.
4 medium courgettes
6 scallions, chopped
8 oz. crumbled feta cheese
small bunch fresh mint, chopped
small bunch fresh parsley, chopped
1 tsp. dried mint
1 tsp. paprika
1 cup flour
3 eggs, beaten
olive oil, to fry
Coarsely grate the courgettes and wrap the gratings in a tea towel for 20 minutes to reduce the moisture. Transfer to a bowl and stir in the remaining ingredients except the olive oil. Season well.
Heat a griddle pan over a medium heat, then brush on some olive oil. Drop small mounds of the courgette mixture onto the pan and cook until browned on the bottom. Flip over and brown on the other side. Serve warm.
Serves 4
Cooking with Nigella 