Coarsely grate the courgette. Tip into a colander or sieve. Sprinkle a small pinch of salt over the courgettes. Pop a saucer on top and weigh down with a tin or weight. Leave for 10-15 mins to drain.
Pick the leaves off the mint sprigs. Finely chop them. Crumble half the pack of feta so it’s fairly fine.
Crack the eggs into a bowl and beat them. Stir in the mint, feta, cornflour and flour. Drain the lentils. Rinse them and add them to the bowl, too.
Tip the courgette onto some kitchen paper and pat dry. Add to the bowl with a good pinch of salt and pepper. Stir everything together. Put to one side.
Tear the soft leaves off half a lettuce. Rinse and dry them. Shred the leaves. Slice the top off the pepper and flick out the seeds. Finely slice the pepper into rings. Peel the red onion. Finely slice it. Pop them all in a bowl.
Finely grate the zest from the lemon. Add to the courgette mix. Juice half the lemon. Peel and crush the garlic. Whisk the juice and garlic with 1 tbsp olive oil and some seasoning. Use to dress the salad.
Warm 1 tbsp olive oil in the frying pan. Add a few tablespoonfuls of the fritter mix to the pan. Cook over a medium-low heat for 3-4 mins till the fritters are golden underneath.
Flip the fritters over. Fry for another 2-3 mins till they’re golden. Lift out of the pan. Pop on a plate lined with kitchen paper to drain. Cook the rest of the fritter batter the same way. Serve with the salad.