• 1 kg courgettes
• 3 eggs
• 100 green olives, stoned and chopped
• 1 tbsp flour
• 1 tbsp cumin seeds
• Flour for coating
• Olive oil for deep frying
• Salt and pepper

- Wash and grate the courgettes and place in a non-stick pan.

- Heat gently until all the liquid has evaporated and they have turned
into a thick creamy mixture.

- Remove from the heat and mix with two beaten eggs, the olives,
flour and cumin. Season with salt and pepper.

- With lightly floured hands, shape the mixture into round croquettes,
then flatten slightly.

- Coat with flour and then dip into the remaining beaten egg.

- Fry in very hot oil.

- Place briefly on kitchen paper to drain.

- Serve very hot.