Inspired by Turkish mücver fritters, these savoury courgette and oregano pancakes from Sabrina Ghayour’s latest book Simply, are served with crumbled feta and a drizzle of honey.

Makes: About 16

  • 2 large courgettes
  • 2 eggs
  • 4tbsp plain flour
  • 1tsp baking powder
  • 1/2 small packet (about 15g) of oregano leaves, finely chopped
  • 1tsp cumin seeds
  • 1tsp (heaped) pul biber chilli flakes, plus extra to serve
  • Vegetable oil, for frying
  • Maldon sea salt flakes and freshly ground black pepper

To serve:

  • 100g vegetarian feta cheese, crumbled
  • Clear honey

(Kris Kirkham/PA)

  1. Coarsely grate the courgettes into a bowl. Tip them into a clean tea towel, gather up the sides and squeeze out the liquid from the courgettes.
  2. Place in a mixing bowl, add the eggs, flour, baking powder, oregano, cumin and pul biber, season generously with salt and pepper and beat together.
  3. Place a large frying pan over a medium-high heat and drizzle in some vegetable oil. Using a tablespoon measure, roughly fill the scoop with the courgette mixture and without overcrowding add dollops to the pan, then gently flatten. Fry for about one minute until the undersides are nicely browned, then flip over and cook until the other sides have browned. Remove from the pan and repeat with the remaining mixture.
  4. Serve the pancakes immediately topped with the crumbled feta, a little drizzle of honey and a sprinkling of pul biber.

Simply: Easy Everyday Dishes by Sabrina Ghayour, photography by Kris Kirkham, is published by Mitchell Beazley.