Squeeze the extra moisture out of the grated zucchini using a cheesecloth or your hands. Transfer to a medium sized mixing bowl and add the peas, garlic, onion, coconut flour, parsley and mint and combine. Leave to rest for 5 minutes to form a batter.
Heat the olive oil in a non-stick frying pan over a medium heat. Divide the batter mixture into six small portions and roll into balls, lightly covering with excess flour. Flatten slightly and cook in the pan for 1 – 2 minutes each side until golden and cooked through. Repeat with remaining zucchini mixture adding oil as required.
Top fritters with a generous dollop of coconut yoghurt and serve with fresh mint and lime wedges.