Courgette and feta fritters

You can replace the feta with the same amount of haloumi, grated.

600g (about 4) courgettes, coarsely grated
1/2 tsp fine salt
1 small onion, grated
1 garlic clove, crushed
100g feta, drained and crumbled
plus extra to serve
2 medium free-range eggs
2 tbsp each chopped fresh parsley and mint
1/2 tsp dried mint
50g plain flour
30g rice flour (they say to use Doves farm, from most major supermarkets)
1 tsp sumac ( a lemony Middle Eastern spice, from some supermarkets) or grated zest from 1 lemon
2 tbsp of olive oil
toasted Turkish bread, tomato wedges, lettuce to serve

Place the grated courgettes in a colander, sprinkle with the salt and toss together. Set over the sink for 20 mins. Squeeze the courgettes well to remove the excess water and pat dry on kitchen paper.

Combine the courgettes, onion, garlic, feta, eggs, fresh and dried herbs and black pepper in a bowl. Add the flours and sumac or lemon zest, then mix well.

Heat half the oil in a large, non-stick frying pan over a medium-high heat. Spoon 6 individual heaped tablespoons of the courgette mixture into the pan, spaced well apart. Flatten each pile slightly with an eff slice. Cook for 1-2 mins each side, until golden and heated through. Remove to a plate lined with kitchen paper. Repeat to make 12 fritters in total.

Put 3 fritters on each plate. Place the toasted bread, spread with feta, alongside, plus some extra feta crumbled on top. Finish with tomato wedges and lettuce.