Zucchini and Pea Fritters with Feta Yoghurt Whip

Whisk the egg in a medium bowl and add the zucchini, peas, zest, chilli flakes and ricotta. Stir to combine, then add the flour and fold together. Season well with salt and pepper.

Heat the oil in a large frying pan over medium heat and cook tablespoonfuls of the mixture, in batches, for 2–3 minutes each side, until golden. While they’re cooking, whiz the feta and yoghurt in a small food processor to create a soft spread.

Drain the fritters on paper towels and serve immediately on salad greens, topped with feta spread, tomatoes and mint.