A tasty and simple meal that tastes of summer. This will make about eight rissoles – enough for four people.
3-4 medium courgettes
1 pack halloumi cheese
3 tablespoons plain flour
1 tablespoon chopped dill or mint (optional)
juice of half a lemon (optional)
Olive oil for frying
Grate the courgettes, place in a clean tea towel or muslin and squeeze as much liquid out as possible. Transfer to a large bowl. Grate the onion and cheese and add these to the courgettes. Add all the other ingredients except the oil. Mix well adding more flour if the mixture is a little on the wet side.
Heat the oil in a large frying pan. Grab a golf ball sized blob of the mixture and flatten it in your hands. Fry in the hot oil until brown on each side – about 5 minutes per side.
Serve with new potatoes, a watercress salad and a generous helping of natural yogurt with chives.