Courgette, Chickpea & Feta Fritters

Coarsely grate the courgette. Roughly crumble the feta. Roughly chop the coriander.

Drain the chickpeas if using canned, then roughly mash or blend to a very coarse paste, leaving plenty whole or partially crushed. Transfer to a bowl, then stir through the turmeric, yoghurt, courgette, eggs, feta and three-quarters of the coriander. Season with salt and pepper. Combine the flour and baking powder, then add to the bowl and gently fold through to make a batter.

Pour enough oil into a large frying pan to create a thin film, then set over a high heat. Working in batches, add heaped tablespoonfuls of batter to the pan and fry for about 2-3 mins until the bottom has firmed enough to flip over. Fry on the other side for 2 mins. When cooked, put on a warm plate covered with a cloth.

Serve drizzled with yoghurt and topped with the remaining coriander. Finish with hot sauce or chilli, if you like.