Step 1Coarsely grate the courgettes, place in a sieve set over a bowl and sprinkle with a couple of large pinches of salt . Leave to sit for 20min to help remove some of the courgette moisture. Meanwhile, finely grate 1tsp zest from the 1/2 lemon, then squeeze the juice (keep separate). Stir together the tzatziki ingredients with the lemon juice and check seasoning.
Step 2Place the courgette on a clean tea towel, wrap and squeeze out any excess liquid. In a medium bowl, mix flour and egg, then stir through squeezed courgette, the goat’s cheese, mint, spring onion, lemon zest and some freshly ground black pepper.
Step 3Heat oil in a large nonstick frying pan over medium heat. Add 3 large spoonfuls of the mixture to the pan, spreading each out a little with the back of the spoon. Cook for 3-4min per side until golden brown and cooked through. Serve with the tzatziki.
Per serving:
Calories: 642
Protein: 28g
Fat: 42g
What to read next
Saturates: 14g
Carbs: 37g
Total sugars: 7g
Fibre: 4g
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A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurstis our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.
