Ingredients (serves 3 as a main)
2 large courgettes, grated
1 red pointed pepper, chopped finely
3-4 spring onions, chopped finely
150 gr feta, crumbled
1-2 chillies, chopped finely
1/2 tsp paprika
1/2 tsp dried dill (or a handful of fresh dill, chopped)
1/2 tsp dried oregano
pinch of salt
lots of ground pepper
about 4 tbsp flour, to get the right consistency
Mix all the ingredients together, adding the flour slowly and mixing until you get a gloopy but not too thick consistency. In the meantime, heat some sunflower/olive oil in a frying pan; you want plenty to cover the bottom of the pan and be about 1/2 cm high. With the pan over medium-high heat, use a tablespoon to carefully drop some mixture in the pan and slightly flatten the top. Cook on one side until golden brown and then flip it to cook the other side. If they seem to be cooking too quickly you can turn the heat down a bit, as you don't want them to still be raw on the inside. A few minutes on each side should do. Remove and place on kitchen roll to absorb the extra oil.
Serve these with tzatziki (garlicky yoghurt with cucumber) for dipping. They are also perfect as part of a greek meze dinner, as I did recently, serving them with spetsofai, a slab of feta and lots of crusty bread.