Courgette fritter-filled pitas with tzatziki

1 To make fritters, place beans and garlic in a large bowl and mash with a fork until almost smooth. Mix in courgettes, Tabasco, breadcrumbs and eggs.

2 Spray a large non-stick frying pan with a little oil and set over a medium heat. Drop 2 tablespoon dollops of courgette mixture into the hot pan and flatten slightly with a spatula. Cook fritters in batches for 2-3 minutes on each side until set and golden then transfer to a plate and keep warm. Repeat with remaining mixture to make about 16 fritters. Meanwhile, warm pita breads following packet directions.

3 Combine tzatziki ingredients in a small bowl. Halve warmed pitas to make 2 pockets then fill each with 2 fritters and lettuce and mint. Serve with tzatziki.