Zucchini, tuna and chickpea fritters with avocado and mint salad

• 1 large zucchini, grated
• 300g can chickpeas, drained, rinsed, lightly crushed
• 185g can tuna in oil, drained, flaked
• 1 tablespoon finely chopped fresh dill
• 1 tablespoon finely chopped fresh mint
• 2 green onions, thinly sliced
• 2 teaspoons finely grated lemon rind
• 1/2 cup almond meal
• 1/2 cup self-raising flour
• 1/4 cup milk
• 2 eggs, lightly beaten
• 1/2 cup reduced-fat plain Greek-style yoghurt
• 1 long red chilli, finely chopped

Avocado and Mint Salad

• 1/2 cup fresh mint leaves
• 60g baby rocket
• 150g snow peas, trimmed, thinly sliced
• 1 large avocado, chopped
• 2 tablespoons lemon juice
• 1 tablespoon extra virgin olive oil