Spiced Courgette and Chickpea Fritters with Tomato, Cucumber ana Mint Salsa from Spring and Summer C

Ingredients

• salt
• black pepper
• juice of ½ lime, plus more to taste (or lemon juice)
• 500 g courgettes, grated 1 x 400 g tin chickpeas, rinsed and drained
• 1 tbsp curry powder
• 100 g gram (chickpea) flour
• finely grated zest of 1 lime
• 1 tsp peeled and finely grated fresh ginger
• 3 spring onions, finely sliced
• 3 tbsp chopped coriander leaves
• 1 green chilli, deseeded and finely chopped
• small bunch of mint, leaves finely shredded
• 1 small or ½ large cucumber, finely diced
• 2 tbsp extra virgin olive oil
• 1 or 2 chillies, finely chopped
• sunflower or light olive oil, for frying
• 240 g plain yoghurt
• 5–6 tomatoes, depending on size, deseeded and chopped