By Tasos Gaitanos and Alex Large
Inspired by traditional Greek courgette fritters, this dish took us three months of trial and error to refine. Since then, it has held the top spot in the restaurants and nothing else has come close. The challenge here is to create the perfect stack and top it with a beautifully poached egg that just begs to be popped.
Sprinkle the grated courgettes with about half a teaspoon of table salt and then place in a bowl. Put to one side for 30 minutes.
In the meantime, grate the sweet potatoes and put in a large bowl with the spring onions, parsley and mint. Crumble in the feta, then add the flour, eggs and ground cumin.
Using your hands, squeeze as much moisture from the courgettes as possible – th