Courgette and feta fritters
Jamie says: "You can make these easy fritters in advance for lunch on the go, or enjoy them hot from the pan for a weekend lunch. Delicious!"
- Coarsely grate the courgette into a large bowl. Pick and finely chop the herbs (saving a handful of picked herbs for the end) and add to the bowl. Finely grate in the zest of 1 lemon. Crack in the egg, crumble in most of the feta and stir in the flour until well combined. Season with black pepper.
- Shred the cabbage and place in a bowl with 1 tbsp red wine vinegar and a pinch of sea salt. Stir well and set aside to pickle.
- Place a large frying pan on a medium heat with ½ tbsp olive oil. Spoon tablespoons of the fritter mixture evenly into the pan and fry for 2 mins on each side until golden (working in batches).
- Serve the fritters in warm flatbreads, topped with pickled cabbage, a crumbling of the remaining feta, the reserved herbs, a squeeze of lemon and sliced red chilli, if you like.
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