Place courgette in a clean tea towel and squeeze out as much liquid as possible, then transfer to a large bowl and stir through beaten eggs. 

Add spinach, peas, feta, onion, mint, season with salt and pepper and mix to combine. Add flour and baking powder and mix until just combined.

Heat a large non-stick frypan over medium heat and divide the mixture into four. Add to pan and cook for 3-4 minutes each side until golden and cooked through.

Divide fritters between plates and top with yogurt and extra fresh mint and serve with toast.