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. When the top of each pancake is dry, flip it over to cook the other side while you are cooking the remaining mixture. The pancakes can be kept warm on a plate, set over a pan of simmering water. These are very good eaten with a spoonful of yoghurt on top as an appetizer, or serve them as an unusual accompaniment to grilled lamb cutlets or roast lamb.
© 2000 Frances Bissell. All rights reserved.