If you are baking your fritters, preheat the oven to 190 degrees C and grease a baking tray.

Coarsely grate your courgette and use a muslin cloth to squeeze out the excess moisture. Set aside and squeeze one more time before adding to the other ingredients.

Finely chop the herbs and spring onion and add to a mixing bowl with the flour, breadcrumbs, herbs, flaxseed, and baking powder.

Add your courgette and mix together.

Depending on how dry the mix is, add a drizzle of olive oil to help the mix come together. I added a glug approximating 0.5 tbsp. A little water could also work but don't let the mixture become too soggy! It should be like a dough all sticking together.

Once fully combined, take a large spoonful of mixture and roll it into a ball using your hands, then flatten it down into a patty. Place on your baking tray or set aside if frying.

Repeat for the rest of the mixture. Mine made me 7 fritters.

If baking: bake for 30 - 35 minutes, flipping half way through until the fritters are golden brown and have puffed up slightly.

If frying: heat 1 tablespoon oil in a non-stick pan and fry the fritters for 2 - 3 minutes on each side.

Serve with vegan sour cream, ranch dressing, hummus, guac - whatever takes your fancy!