Wash, peel and use the coarse side of a box grater to grate the potatoes into a large bowl.

Peel the skin off your onion, then grate it. Grate your courgette.

Add a tsp of salt and mix well. Now empty the mix into a colander and squeeze out as much liquid as possible. Return to the bowl.

Add the eggs, cumin, cornflour and 10 turns of a pepper mill. Mix well.

Set a frying pan over a medium heat and add a generous glug of sunflower oil.

Take a little ball of the mixture and check to see if the oil is hot by frying for a couple of minutes on each side until golden brown. Let it cool and then check for seasoning.

Now take about 2 tbsp worth of the mix, squeeze and press into a patty. Fry for about 3 mins on either side until crisp and golden brown. Repeat.

Place on a tray lined with kitchen paper and into a warm oven while you repeat with the rest of the mix.

Finely chop 3 tbsps of dill and mix into the yoghurt along with the zest and juice of half a lemon, and a pinch of salt.

Plate up the fritters, sprinkle with flaky salt and a good spoon of yoghurt for dipping.