1. Wash the courgettes, grate, weigh and put them in a colander to drain for a few minutes.

2. Meanwhile, finely chop the capsicum and parsley

3. In a bowl, mix the grated courgettes with the sweetcorn, the finely grated capsicum, the parsley, spearmint, oregano and the spices.

4. Grind half the Quaker oats in a blender and add to the bowl with the rest of the ingredients. Add the remaining Quaker oats and mix.

5. Line a baking tray with greaseproof paper and set a fan forced oven to 170 degrees Celsius.

6. Take a large spoonful and place on the greaseproof paper lightly patting down with your fingers. Do the same with the rest of the mixture to make about 10-13 fritters.

7. Bake for 30 minutes and then change from fan to convection for 10-15 minutes until the fritters brown over.

8. Serve warm.