Heat 2 tbsp oil in a pan.
Peel and finly chop the onion and garlic.
Halve the chillies lengthways, then deseed and finely chop.
Peel and finely grate the carrots.
Wash and grate the courgettes.
Wash the chives, shake dry and finely chop.
Saute the onion, garlic and chilli for 2-3 minutes in the pan.
Pour in the vegetable stock and bring to the boil.
Stir in the semolina.
Allow to simmer for 5 minutes over a low heat, stirring.
Remove from the heat and stir in the eggs. Divide the mixture in two.
Mix the courgettes and chives into one half of the mixture, and the carrots into the other half. If necessary, add some breadcrumbs. Season with salt and pepper.
Shape each mixture into small patties.
Heat some oil in a pan.
Fry the patties in batches for 5 minutes on each side until golden brown. Keep the cooked patties warm in a low oven until the rest are ready.
Drain on kitchen paper. Serve with salad.