Coarsely grate the courgettes. Put them in a sieve with a pinch of salt and squeeze together a few times with your hands to get rid of some water. Leave in the sieve to drain while you prepare the rest of the ingredients.

Pull the leaves and silks off the sweetcorn cobs. Stand the cobs upright on your board and run a knife down them to slice off the kernels. Tip the kernels into a large bowl. Peel and finely slice the red onion. Peel and crush or finely grate 1 garlic clove. Stir the onion and garlic into the sweetcorn, and crumble in half the pack of feta.

Give the courgettes a final good squeeze to get rid of as much water as possible, and tumble them into the sweetcorn bowl. Measure out 75g of the flour and add it to the bowl. Break in the eggs. Add a pinch of salt and pepper, stir well and set aside.

Drain and rinse the black beans. Tip into a large bowl. Dice the tomatoes. Halve the cucumber and dice 1 half. Peel and crush or finely grate the remaining garlic clove. Halve the chilli, flicking out the seeds and membrane for less heat, and finely chop it. Stir everything into the beans.

Grate the lime zest into the bean salad and squeeze in the juice. Finely chop the coriander and add to the salad with a little salt and pepper. Drizzle over 1 tbsp olive oil and mix. Set aside to mellow while you fry the fritters.

Pour ½ tbsp olive oil into a large frying pan and bring to a medium heat. Add 4 heaped tbsp of the batter to the pan to make 4 fritters. Fry for 3-4 mins on each side till golden brown. Transfer to a warm plate and cover with foil. Add another ½ tbsp olive oil and 4 more heaped tbsp batter to the pan. This should use up all of the batter.

Divide the fritters between a couple of plates and serve with the bean salad and yogurt on the side.