Courgette & mint fritters

1.2 kg	Courgettes
2 small	Onion (grated)
1 cloves	Garlic (crushed)
200g	Feta (crumbled)
4	Eggs (lightly beaten)
4 tbsp	Parsley (chopped)
4 tbsp	Mint (chopped)
1 tsp	Dried mint
100g	Plain flour
60g	Rice flour

Method

1.      Grate the courgette coarsely & place in a coriander.

2.      Sprinkle lightly with salt, toss & leave to wilt for 20 mins.

3.      Squeeze out the courgette & pat dry in a tae towel.

4.      Put the courgette, feta, garlic, onion, eggs & herbs in a bowl & mix well.

5.      Sift the two flours & lightly combine.

6.      Heat some olive oil in a pan until sizzling.

7.      Drop small tablespoons of the batter into the hot oil & flatten gently.

8.      Cook for 2 mins on each side, or until golden brown.

9.      Drain on kitchen paper, sprinkle with salt, lemon juice & a drizzle of yoghurt.