Sprinkle the courgettes with the salt and leave in a colander for about 30 minutes to draw the water. Rinse and squeeze to remove as much liquid as possible, then drain on a clean tea towel. Mix the courgettes, Brie, spring onions, 3/4 of the breadcrumbs and two beaten eggs with salt and pepper and form into approximately 15 cakes.
Dip each one alternately into the flour, remaining beaten egg and breadcrumbs then leave in the fridge on a baking sheet to firm up for at least 30 minutes. Preheat the oven to 190°C, 375°F, Gas 5. Brush about 3 tbsp of olive oil onto a baking tray and arrange the cakes evenly on it. Cook the cakes for approximately 15 minutes, turning to make sure they brown all over. When golden on both sides, remove and drain briefly on kitchen paper. Add the mint and to the yogurt to serve as a dip alongside.
*These courgette and Brie cakes are very indulgent, so shouldn't be eaten too often. But it's perfect for those special occasions!
*Products are subject to availability in selected stores.