Courgette Dollops

(serves 2 as a main course, 4 as a side dish)

The courgettes in these savoury drop scones are only just cooked, and keep their colour, fresh flavour and texture. Eat them as a vegetarian supper with tomato salad and bread, or as an accompaniment to grilled meat. Or fry the mixture in tea-spoonfuls to make a canape base: top them with a blob of creme fraiche.

225 ml (8 oz) grated courgette

50 g (2 oz) grated onion

50 g (2 oz) self raising flour

75 g (3 oz) grated cheddar cheese

2 eggs, beaten

dash of milk

salt and pepper

oil for frying

1. Place all the ingredients in a bowl and mix well together.

2. Heat a large frying pan with a little oil or butter.

3. Place heaped tablespoons of the mixture in the pan and cook for 2 1/2 minutes until brown.

4. Turn over and cook the other side for a further 2 1/2 minutes.

5. Serve at once.