Easy Courgette Fritters

Coarsely grate the courgette and potato and place into a mixing bowl. Sprinkle in the salt, mix and set aside for 10 minutes to allow the salt to draw out the excess water from the vegetables.
In the meantime add the remaining ingredients, excluding the sunflower oil, to another bowl.
Drain the grated courgette and potato into a muslin cloth or clean tea towel and twist to drain off all the liquid, This will remove most of the salt and water.
Add the drained vegetables to the other ingredients and mix well to form a batter. Season with black pepper to taste.
Form the mixture into 6 even-sized balls, then shape into a small round fritters. Place the fritters onto a plate lined with baking paper. At this stage you can cover the fritters with clingfilm and place in the fridge until you are ready to cook.
When ready to enjoy. place a large non-stick frying pan over medium heat, and add the sunflower oil.
Don't be tempted to have the pan on too high a heat or the outside of the fritters will cook and burn, before the inside is fully cooked.
Place the fritters in the hot oil and sauté for 4-5 minutes on each side, until golden brown and cooked through.
Cook the fritters in batches and do not overcrowd the pan. Once cooked, place the fritters onto paper towel lined plates. Once all the fritters have been cooked, serve immediately.