• 400g courgettes
• 1 tsp salt
• 70g frozen peas
• 60g plain flour
• ½ tsp baking powder
• 2 eggs
• 60g feta cheese
• 4 spring onions
• 2 tsp dill
• ½ tsp dried chilli flakes

1. Coarsely grate the courgettes and place them in a colander set over a bowl. Sprinkle with salt, mix well, and leave for 30 minutes to draw out the moisture. Squeeze the courgettes thoroughly until most of the water has been removed.
2. Place the peas in a small bowl and pour boiling water over them. Leave for 2 minutes, then drain.
3. Sift the flour and baking powder into a large bowl and make a well in the centre. Add the beaten eggs and mix gradually, incorporating the flour, until you have a smooth batter. Add the courgettes, peas, crumbled feta, spring onions, dill, and chilli pieces. Mix well.
4. Heat a large frying pan and add a little oil. Place three or four large spoonfuls of the mixture into the pan, leaving space between them, and flatten slightly with the back of the spoon. Fry for 3 minutes on each side until golden and crispy. Transfer to a warm plate and repeat with the remaining mixture, adding more oil if necessary.

Rysait Nerys Howell

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