Great with a sweet and spicy tomato sauce for dipping.
3 tbsp crumbled Feta cheese
2 tsp Amphoreus Extra Virgin Olive Oil
1 tsp wine vinegar
2 courgettes, thickly sliced, skin on or lightly peeled
250g onions, sliced
6 tbsp dried breadcrumbs
2 medium eggs
1 tbsp fresh parsley, chopped
1 tsp fresh dill, chopped
A little fresh mint, chopped
Freshly ground pepper
Boil the sliced courgettes and onions for ? hour then drain.
Leave in a sieve and place a heavy weight over to allow all of the water to drain, leave like this for as long as you can, allowing the courgettes and onions to be as dry as possible.
Place the breadcrumbs, eggs, vinegar, oil, pepper and herbs in a food processor and blend well.
Gently fold in the courgette & onion mixture and the cheese, taking care not to over mix. The mixture should not be too wet, you need it to hold in a pattie shape, if it is too wet add more breadcrumbs.
Scoop tbsp size balls of the mixture and flatten to form small patties. Sprinkle well with flour. Fry in a saucepan with olive oil until golden and serve immediately.