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250g frozen peas, defrosted

2 courgettes (300g)

1 small onion (150g)

1 large leek, trimmed, finely chopped, washed and dried (175g)

50g plain flour

15g fresh parsley, finely chopped

10g fresh mint leaves, thinly shredded

1¼ tsp dried mint

1 tsp aleppo chilli flakes, or regular chilli flakes

½ tsp ground turmeric

1 tsp dill or fennel seeds, slightly crushed

3 large eggs, lightly beaten

Salt and black pepper

3 tbsp olive oil

Lemon wedges, to serve

Soured cream, to serve

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Put the peas in a food processor and blitz for a few seconds until slightly crushed but not mushy. Transfer to a large bowl.

Trim the courgettes and peel the onion, then, using the coarse side of a box grater, grate both on to a clean tea towel or muslin. Gather up the ends of the towel and twist hard over a bowl to squeeze out as much liquid as possible. Add the grated courgettes and onion to the peas, then add the leek, flour, herbs, spices, eggs, a teaspoon and three-quarters of salt and a good grind of black pepper. Mix well to form a uniform batter.

Put a large (28cm) shallow nonstick pan for which you have a lid on a medium heat and add the oil. When the oil is hot, add the ijeh mixture, smoothing it down to make an even patty. Partly cover the pan, then leave to cook on a low heat for about 17 minutes, shaking the pan a few times to make sure it doesn’t stick to the bottom and running a rubber spatula around the sides.

When the edges start to go golden brown, get a large flat plate and place it over the pan. Carefully invert the pan, plate and all, so the ijeh ends up on the plate, then slide it back into the pan uncooked side down and cook uncovered for 15 minutes more, until it is firm and cooked through.

To serve, slide the ijeh on to a platter, squeeze over a little lemon juice and serve with lemon wedges and soured cream on the side.