Grate zucchini and then squeeze to remove excess liquid. Place squeezed zucchini in a bowl with corn and finely chopped mint and coriander.

Whisk eggs in a separate bowl and add to the zucchini mix with almond meal and the zest of the lime. Mix well.

Lightly grease a non-stick pan and heat on high. Once heated turn to a low heat and spoon in the mixture making 4 fritters from the mixture. Cook for 5 minutes each side or until browned and cooked through.

To make the chilli guacamole, peel the avocado and place the flesh in a bowl. Add the juice of the lime and chilli flakes then mash until smooth.

Serve with cooked fritters.