Courgette, sage and havarti fritters

Ingredients

2	Courgettes (Main)
½ cup	Pumpkin, grated
2	Eggs
½ cup	Ground almonds
100 g	Havarti cheese, cut into small cubes (Main)
1 splash	Olive oil
2	Limes, to serve
1 serving	Fresh sage, to garnish

Directions

1. Grate the courgettes into a bowl then stir in the pumpkin.
2. Lightly whisk the eggs and add to the vegetables with the almonds. Stir in the cheese (cut into small cubes) and season.
3. Heat the hotplate on the barbecue. Brush with oil then pile spoonfuls of mixture. Top each fritter with a sage leave.
4. Cook for a minute before turning and repeating. Serve hot with a squeeze of lime.