Step 1 Start by making the sauce. Roughly chop the dill and mint leaves, and break the feta up slightly. Place in a food processor, along with the yoghurt, lemon juice, salt and pepper, and blitz until well combined. Add a splash of water to loosen the mix and blitz again. Spoon into a small bowl or jar and set aside. For The Fritters Step 2 Finely slice the onion, roughly chop the dill, mint and parsley and put in a large mixing bowl. Step 3 Grate the potato and give it a good squeeze over the sink to remove any excess liquid, then add to the bowl. Add minced garlic, fennel seeds and chilli flakes, if using, and mix until well combined. Step 4 In a small bowl, crack the eggs and whisk gently. Stir in the flour until combined, then add the feta, salt and pepper and mix again. Step 5 Pour the cheesy egg mixture into the bowl with the herby-potato-onion mix and stir to combine. It will seem quite dry at first, but the onion and potato will release a little bit of liquid as you stir, so keep mixing until everything comes together. Step 6 Cover a flat plate with paper towel and set aside. In a frypan, heat oil over medium heat and drop in ¼ cup measurements of the fritter mix. Flatten slightly with a fork and fry for 3 minutes on each side until golden brown and cooked through. Transfer to the line plate, repeat until all the fritters are cooked. Step 7 Serve hot with the green sauce and lemon wedges.
