Courgette and goat cheese fritters with chervil mayo

These fritters work for several occasions, from brunch, to a light lunch, to a starter or the base for a main meal.

Fritters

2	Courgettes (Main)
½ cup	Chickpeas, drained
2	Eggs
2 Tbsp	Plain flour
70 g	Goat's cheese (Main)
1 to taste	Salt & freshly ground pepper

Mayo

4 cloves	Garlic
1 Tbsp	Olive oil
1 tsp	Salt
2	Eggs, (yolks only)
1 tsp	Dijon mustard
200 ml	Olive oil
1 to taste	Lemon juice

Directions

1. Grate the courgettes and add to a large bowl with the chickpeas. Mash roughly with a fork then stir through the cheese and the flour.
2. Whisk the eggs and add with the seasoning. Let sit while making the mayo.
3. Preheat the oven to 200C. Peel the garlic, drizzle with olive oil and wrap in tinfoil. Place in a small dish and cook for 30 minutes.
4. To make the mayo, put the roasted garlic in a food processor with the egg yolks, salt and mustard.
5. Turn the motor on and very slowly pour in the olive oil until the mixture becomes thick. Add lemon juice to taste.
6. Heat a pan and add enough olive oil to create a film on the bottom of the pan. Add small spoonfuls of the courgette mixture, leave for 2-3 minutes or until golden then turn over and repeat.
7. Transfer to paper towels then serve with the mayo.

Makes 12 small fritters