Courgette, feta and dill fritters

• 2 courgettes
• 1 tsp salt
• 15g dill
• 2 spring onions
• 60g feta
• ¼ tsp fresh nutmeg
• Salt and pepper to season
• 1 egg
• 2 tbsp buckwheat or quinoa flour
• ½ tsp baking powder

Using a grater or food processor, grate the courgettes. Sprinkle with 1 tsp salt, stir well, and let sit for 15 minutes, stirring occasionally. This will release the water. Place in a strainer, and rinse well.

Using your hand or a spatula, press down firmly to remove as much water as possible. Place on a few paper towels and blot the top with paper towels. You really want to get these fairly dry.

Place the courgettes in a bowl, adding dill, spring onions, feta, nutmeg, salt, cracked pepper and the egg. Mix well.

Add the flour and baking powder.

In a pan, heat oil or butter over a medium heat. When the oil is hot, drop ping-pong-sized balls of the mixture into the oil.

Brown each side until golden approximately 3 minutes each side.

Remove from the oil using a slotted spoon and drain on kitchen towel before serving.