Coarsely grate the squash using a grater. Place the grated squash in a large bowl, sprinkle with approx. 1 tsp of salt, and mix well. Leave the mixture to stand for 5–10 minutes to allow the salt to draw the liquid out of the squash. Transfer the squash to a clean tea towel or a piece of cheesecloth and squeeze out as much liquid as possible. The drier the squash is, the better the mince will hold together, and the crispier the meatballs will be.
Put the grated courgette back into a bowl. Add the plain flour and finely grate the lemon zest into the bowl. Crush or finely chop the garlic clove, and finely chop the shallot. Fold both in. Finely chop the mint (or parsley/coriander, if you prefer), and add it along with the black pepper. Crack the eggs into the mixture and stir everything together well. Crumble the feta roughly and fold it in gently. Stir the mixture thoroughly until it holds together and feels firm. If it seems very wet, you can add a little extra flour. Leave the mixture to rest for at least 10 minutes at room temperature. This gives the flour time to absorb some of the liquid, making the mixture more stable and easier to shape.
Heat a frying pan over a medium-high heat and pour in plenty of olive oil (about 1 cm deep). Shape the mince into small patties using a tablespoon – they can be a bit rough around the edges. Flatten them slightly with the back of the spoon so they resemble small patties. Fry the meatballs for approx. 3–4 minutes on each side until they are golden and crispy. Turn them carefully with a spatula. Place the cooked meatballs on a plate lined with kitchen roll so any excess oil can drain off.
Serve the squash patties warm with a fresh yoghurt dip (e.g. Greek yoghurt mixed with lemon juice, garlic and a little mint) and a simple salad, or as a side dish with meat or fish, or in a pita bread.
