Courgette Fritters

Wash and grate the courgettes and place them into a bowl with 2 small handfuls of sea salt. Cover with a clean tea towel and leave to salt for 30 mins.

Meanwhile crumble the feta into a bowl with the chilli, mint and oregano and a little salt and pepper.

After 30 mins, place the courgette into the tea towel and squeeze over a sink to drain the water. Try squeeze out as much as you can as this will stop the fritters going too soggy.

Add the courgette to the feta mixture, check the seasoning, then add the flour and egg and mix.

Heat a frying pan with a little oil on a medium heat. Shape the fritters into balls and flatten them with your palm.

Fry the fritters in batches, about 7-10 mins each side, allowing each side to be golden brown and crisp before turning.

Serve straight away with the sweet chilli sauce on the side.