Grate and salt the courgettes: Grate the courgettes on the large holes of a box grater into a colander set over a bowl. Sprinkle over the teaspoon of salt and toss well. Set aside for 10 minutes. You will see the courgettes release a surprising amount of green-tinged liquid, and they will soften noticeably.

Squeeze out the moisture: Gather handfuls of the grated courgette and squeeze firmly over the sink to remove as much liquid as possible. The courgette should feel dry and compact in your hand, with no visible water dripping. Place the squeezed courgette into a large mixing bowl.

Mix the batter: Add the beaten egg, plain flour, grated Parmesan, sliced spring onions, minced garlic, black pepper, and dried oregano to the bowl with the courgette. Stir with a fork until everything is evenly combined. The mixture should be thick and slightly sticky, holding together when pressed.

Heat the oil: Place a large frying pan over a medium heat and add the olive oil. Let it heat for about 1-2 minutes until it shimmers. To test, drop a tiny pinch of the mixture into the oil; it should sizzle immediately but not brown too rapidly.

Form and fry the patties: Using slightly wet hands, shape the mixture into patties about 6cm wide and 1cm thick. Carefully place them in the hot pan, leaving a little space between each. Fry for 3-4 minutes on the first side, until the bottom is a deep golden brown and the edges look set and crisp. The kitchen will smell nutty and savoury.

Flip and finish: Gently flip each patty with a spatula. Cook for another 3-4 minutes on the second side, until equally golden and the patty feels firm to the touch when pressed gently in the centre. Transfer to a plate lined with kitchen paper to drain any excess oil.

Serve immediately: Arrange the patties on a serving plate and scatter over fresh dill or parsley if using. They are best eaten straight away while the outside is still wonderfully crisp.