Greek Style Tomato & Feta Fritters

Halve the cucumber lengthwise and scrape out the seeds. Grate the cucumber straight into a sieve and mix with a large pinch of salt. Allow to drain while you make the fritters.

Finely chop the tomato, onion and herbs. Reserve half of the mint and add everything else to a large bowl along with the egg. Grate in the courgette and add 100g of flour, the feta and a large pinch of salt, mix well.

Depending on the moisture in the tomatoes you might need to add the remaining flour to ensure the mix binds together. The batter should be thick and paste-like, add more flour, if needed, to get it to the right consistency.

Heat ½ an inch of vegetable oil in a nonstick frying pan. When the oil is hot, add the mix in heaped tablespoons, keeping each heaped heap a couple of inches apart.

Fry for about 3 mins on each side until golden brown. Remove with a slotted spoon onto kitchen paper.

Squeeze as much remaining liquid as possible from the cucumber and then combine in a bowl with the yoghurt, juice of half a lemon, the remaining mint and a pinch of salt.

Grate in the garlic, mix well and spread over a small plate. Stack a few fritters next to the yoghurt and serve.