Heat 2 tbsp of the olive oil in a frying pan over a medium heat. Add the spring onions with a pinch of salt, and cook for 6-8 mins until softened.

Tip the grated courgette into a clean tea towel and squeeze out any excess water, wringing the tea towel tightly. Tip into a bowl along with the softened spring onions. Add the quinoa, feta, tomatoes, smoked paprika, garlic granules, mint, most of the dill, beaten eggs and flour. Season and stir well to combine.

Drizzle 1 tbsp of the oil into the frying pan and set over a medium heat. Add 2 heaped tbsps of the mixture to the pan and smooth out using the back of the spoon. Cook in batches, drizzling in the remaining oil as needed for 6-8 mins until crisp and brown. Turn and repeat.

Serve the fritters warm with yogurt, lemon wedges for squeezing over and some chilli jam. Garnish with the remaining dill.