Step: 1/16

Heat 2 tbsp oil in a pan.

Step: 2/16

Peel and finly chop the onion and garlic.

Step: 3/16

Halve the chillies lengthways, then deseed and finely chop.

Step: 4/16

Peel and finely grate the carrots.

Step: 5/16

Wash and grate the courgettes.

Step: 6/16

Wash the chives, shake dry and finely chop.

Step: 7/16

Saute the onion, garlic and chilli for 2-3 minutes in the pan.

Step: 8/16

Pour in the vegetable stock and bring to the boil.

Step: 9/16

Stir in the semolina.

Step: 10/16

Allow to simmer for 5 minutes over a low heat, stirring.

Step: 11/16

Remove from the heat and stir in the eggs. Divide the mixture in two.

Step: 12/16

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.

Step: 13/16

Shape each mixture into small patties.

Step: 14/16

Heat some oil in a pan.

Step: 15/16

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.

Step: 16/16

Drain on kitchen paper. Serve with salad.