Rice, tuna and zucchini fritters

Instructions

1. Line a large baking tray with baking paper. Place rice, tuna, zucchini, olives, parsley, rind, eggs, flour and half the chives in a large bowl. Season with salt and freshly ground black pepper and mix to combine. Shape mixture into 12 patties and place on prepared tray. Cover and refrigerate for 30 minutes.
2. Meanwhile, combine tomatoes, juice and remaining chives in a small bowl. Set salsa aside.
3. Lightly spray a large non-stick frying pan with oil and heat over medium-high heat. Cook fritters, in batches, for 2–3 minutes each side or until golden and heated through.
4. Meanwhile, place rocket and capsicum in a medium bowl. Drizzle with vinegar and toss to combine. Serve fritters with the tomato salsa and rocket salad.