Place all the ingredients in a bowl and mix together. You may need a little more flour depending on the vegetables. The finished mixture should be creamy.
Heat a large pan 1/3 filled with sunflower oil, pop a little of the mixture in to test the heat. When it starts to sizzle add dessert spoonful’s of the mixture, about 6 at a time and cook until medium golden colour, turn over to complete the cooking.
Drain well on double-layered kitchen paper.
Serve with the aioli – to make this, just whisk everything together (you can make it a day in advance if you like)
100g grated potato
60g onion, thinly sliced
1 clove garlic, pasted
200g courgette, coarsely grated
½ teaspoon sea salt
1 egg
2 sprigs mint, leaves chopped
3 sprigs parsley, chopped
1/8 teaspoon black pepper
50g self raising flour
sunflower oil for frying
Aioli
300ml mayonnaise
3 fat cloves garlic
1 level teaspoon sea salt
1 heaped teaspoon grated lemon zest
1 tablespoon lemon juice
2 tablespoons Greek yoghurt
1 tablespoon saffron liquid (1 pinch saffron strands soaked in 1 tablespoon boiled water