Courgette fritters with spicy carrotslaw

First prepare the carrotslaw. Place the grated carrot in a bowl and add the salt. Heat the olive oil and gently fry the garlic and ginger. When just beginning to change colour, add to the carrot. Heat the sunflower oil until very hot. Throw in the mustard seeds when they start to pop, pour the oil and seeds over the carrot mixture. Add the lemon juice and the TOTAL Greek Yoghurt and mix well.

For the fritters, grate the courgettes and squeeze the moisture out by hand. Place in a large bowl. Chop and fry the shallots and spring onions in hot oil, until translucent. Add the green chilli and remove from heat. Add the shallots, spring onion and chilli to the courgettes and then add the breadcrumbs, beaten egg, cheddar cheese, coriander, salt and pepper. Mix well with a fork. Form into patties in your hand, flattening slightly. Fry in a non stick frying pan, in olive oil on a medium heat, turning a couple of times until cooked through, golden and slightly crisp on the outside.