These delicious fritters can be made and cooked up to three hours before serving, so they're the perfect snack to prepare before your friends arrive for dinner!

1 Drain and rinse the chickpeas, put in a food processor and process until finely mashed. Transfer to a bowl. Add zucchini, feta, mint, dill, chilli and egg. Mix with a wooden spoon to combine.

2 Cover the base of a large non-stick frying pan with oil, then heat on medium-high. Combine flour, salt, pepper and oregano on a plate. Put heaped tablespoons of the chickpea mixture into the flour and shape into patties. Dust off excess flour. Cook the fritters in batches for 2-3 minutes on each side or until golden, and drain on paper towel. Serve the fritters with Tzatziki.

3 To make Tzatziki: Line a sieve with a piece of muslin. Spoon in the yoghurt and leave to stand for 30 minutes. Peel the cucumber, then cut in half lengthways. Run a teaspoon down the centre of the cucumber to remove the seeds, then discard. Grate the cucumber and onion and put in a strainer with the salt. Stand for 10 minutes. Rinse, drain and press out excess moisture. Put in a bowl, add the garlic and strained yoghurt, and stir to combine.