adapted from The Kitchen Diaries: A Year in the Kitchen with Nigel Slater

3 yellow squash
4 leeks, finely chopped
olive oil
1 clove garlic
3 TB. all purpose flour
3 large eggs
1/4 lb. feta cheese
small bunch chopped parsley
tomato salsa to serve

Coarsely grate the squash into a colander, sprinkle lightly with salt and leave in the sink for half an hour or so. Warm the leeks with a little oil in a shallow pan. Pat the squash dry with paper towels. Peel and chop the garlic and stir into the leeks with the squash. When all is soft and starting to turn pale gold, stir in the flour and continue cooking for a couple of minutes or so, with the occasional stir, to cook the flour. Beat the eggs lightly and stir them into the leek mixture, then crumble in the cheese and the chopped parsley. Season with black pepper and a little salt.

Heat four tablespoons of olive oil in a shallow pan, drop heaped tablespoons of the mixture into the hot oil and let them cookin until they are golden on the underside. Turn carefully - they will be fragile - and cook the other side. Lift the cakes out with a spatula and drain briefly on paper towels. Serve with the salsa.