Begin by coarsely grating the courgettes, then spread out on a tea towel and leave for about 10 minutes to get rid of any excess moisture.
In a bowl, stir together the spring onions, feta, parsley, dried mint, paprika and about half of the fresh mint. Then add the flour, two tablespoons of Lurpak®, salt and pepper. Add the petit pois, then gradually add the beaten egg and mix thoroughly before stirring in the grated courgette (don’t worry if the mixture seems lumpy, it’s meant to be like that).
Heat the olive oil in a large frying pan and drop heaped spoonfuls of the mixture into the hot oil, flattening down with the back of the spoon as you go. Cook the fritters for about two minutes on each side until golden, then transfer onto a tea towel.
To make the dip, put the yoghurt into a serving bowl before adding the chilli flakes and the remaining chopped mint. Mix well and set to one side. Serve a couple of fritters per person with a dollop of the dip, a few sprigs of watercress and a slice of fresh lime.
