Coarsely grate the courgettes.

Spread out on a tea towel and leave for about 20 minutes to remove excess water.

Place the chopped spring onions in a bowl.

Crumble in the feta.

Stir in the chopped parsley and mint.

Add the flour and season with salt and pepper. Add the beaten egg and mix.

Add the grated courgettes.

Heat a the oil in a large frying pan.

Drop heaped dessert spoons of mixture onto the pan.

Cook until golden.

Chop up the limes and squeeze onto the fritters.