• 500 g (1 lb) courgettes
• 1 teaspoon salt

Wash and trim the courgettes, and grate them into a colander. Sprinkle with the salt, and leave for an hour. Squeeze out the moisture. Beat the eggs, mint and flour to a batter, and then season with a little pepper, and stir in the feta and courgettes.

Heat a heavy frying pan, pour in a little oil, and fry tablespoons of the mixture, 3 or 4 at a time, depending on the size of your pan.