Courgette rissoles

500 grams medium courgettes
3 eggs, beaten
3 tbsp flour
1 medium leek, finely chopped
mint, finely chopped
basil, finely chopped
1 chili pepper, finely chopped
olive oil for frying
coarse and fine salt, freshly ground pepper
6 little pieces of goat cheese

1. Wash the courgettes, cut off the ends and grate them coarsely. Place 1/4 of the grated courgettes in the colander, sprinkle with coarse salt, place the next 1/4, salt and so forth until all the courgettes have been salted. Let the courgettes drain in the colander for at least 4 hours. With your hands, press the water out of the courgettes, rinse off the salt well, drain again and put the grated vegetables in a clean tea towel. Squeeze tight to remove as much as possible.
2. Mix the courgettes in a bowl with the eggs, flour leek and seasonings. Shape into 6 flattened balls.
3. Fry the balls in 4 tablespoons of hot oil, browning the bottom and watching the top contract. When the bottoms have acquired are a lovely golden color, remove from the pan with a slotted spoon, add 2-3 more tablespoons of oil, heat to smoking and fry the other side of the patties. Divide the patties among 6 plates and serve with the goat cheese.