During the great courgette boom these little beauties have been good value. Grate three or four courgettes, cover with a little salt and leave in a sieve or colander to drain for a while. Press the last of the moisture out.
Meanwhile soften a few salad onions with a bit of garlic in a pan with some olive oil. Don't let them brown. Then add the grated courgette and some flour (which will soak up any remaining moisture) and keep going until the flour is cooked. Remove from heat and beat in an egg, chopped fresh dill and some crumbled feta cheese.
Add pepper (not salt as feta is salty enough), form into small cakes and shallow fry. Don't turn them until a cooked crust has formed on the bottom of each; they will be delicate. Serve with tomato chutney and crusty bread.
Thanks to Nigel Slater in The Kitchen Diaries, published by Fourth Estate.