Spinach and Zucchini Fritters

Blend the eggs, flour, salt, pepper and nutmeg in a food processor.

Combine the zucchini, spinach, spring onions, both cheeses and the herbs in a large bowl. Add the batter and fold together.

Heat a non-stick sauté pan with a little oil and butter.

Drop spoonfuls into the pan and cook on both sides until golden and cooked in the middle. Place on paper towels to drain and keep warm in a low oven.

Repeat with the remaining mixture adding more oil and butter to the pan as needed.
To serve: Pile the fritters on a platter with plenty of lemon wedges to squeeze over. Serves 6-8