Courgette, Dill and Feta Fritters

I don't like just a salad. I can only eat so many lettuce leaves, no matter what tasty dressing they may be smothered in. And to be quite honest, while the summer weather in Edinburgh is significantly better than any other time of the year, I still need some warming up. So I give you these fritters as a warming addition to your pile of salad.

Mix these up in a bowl:

• 1 big courgette, approx 200g, grated
• 1 red pepper, approx 100g, finely sliced
• 1/2 red onion, finely sliced (or several spring onions)
• 1/2 pack of feta, approx 75g, cubed
• 1/2 cup (at least) fresh dill, chopped (I'd put in any other fresh herbs that were beginning to look a little forlorn in the fridge too. On second thoughts, dill on its own is so grassy and clean tasting, I wouldn't. But I might substitute. Your call.)

Mix in:

• 1 egg, beaten
• 1 tsp paprika
• salt and pepper to taste

Finally, slowly sift in:

• 60g gram (chickpea) flour

Once combined, you can keep in a air-tight container in the fridge for the rest of the day, or go ahead and shallow fry these immediately. They are fragile so try to exercise a little patience when moulding/flipping them. My restraint lasts at best half the time, allowing me to make the other person's serving a little more presentable than the slop I'm happy to serve myself. I find it doesn't detract too much, not when the fritters are this tasty.