Using the large holes on a cheese grater, grate all the curgettes Line a large bowl with a clean dishcloth and fill with the grated curgette. Alternatively, you can put the grated curgette in a fine mesh colander over a bowl or the sink.

Sprinkle the salt over the curgette then lightly toss the curgette with your hand or some tongs to combine. Set aside for 10 minutes while you are preparing the rest of the ingredients.

In a small bowl mix together the flax and warm water. Set that aside.

Now finely grate the onion and mince the garlic.

Combine all your ingredients in a large bowl. The curgette, flax mixture, onion, garlic, whole wheat flour and nutritional yeast. Mix to combine. You will probably have to get in there with your hand to finish mixing. (Add enough flour and seeds to ensure that your mixture isn’t wet, yet you will still be able to form patties out of it easily.)

Put the mixture into the fridge for an hour or so that it is easier to form patties.

Once you’ve chilled your mixture, form small patties (mine weighed 50 g each) with your hands. Grab a chunk of mixture and squeeze it well in your hand first to extract even a tiny amount of excess moisture. Then proceed to form a patty.

Heat up 1-2 cm of oil in a small pan. Once the oil is hot (but not too hot or else they will burn on the outside), place a few fritters on it and fry them without turning for about 2-3 minutes. After 2 minutes, check one of the fritters and if it’s nicely browned gently flip it to the other size and fry for the same amount of time.

Serve hot or cold. Enjoy ;)