Take your dish to the next level by adding a scoop of unflavored plant protein to the mix. This trick is perfect for any savory dish – namely, these chili-lime fritters.
Baked Chili-Lime Pea Fritters with Creamy Basil Sauce
There’s no denying that fritters are fuego. But there’s always room for improvement.
This recipe transforms the hot, crispy pancakes you already love into protein-packed powerhouses.
Take your dish to the next level by adding a scoop of unflavored plant protein to the mix. This trick is perfect for any savory dish – namely, these chili-lime fritters.
I originally published this recipe on https://www.vitacost.com/blog/cooking-recipe/vegan-baked-pea-fritters-recipe.htmlhttps://www.vitacost.com/blog/cooking-recipe/vegan-baked-pea-fritters-recipe.html
Ingredients
- 12 oz frozen sweet green peas
- 1 tbsp olive oil + more for brushing
- 1/2 cup minced onion
- 1 clove minced garlic
- 1 tsp salt
- 1 tsp chili powder
- 1 tbsp lime zest
- 3 tbsp lime juice divided
- 1 scoop Optimum Nutrition Unflavored Gold Standard 100% Plant-Based Protein
- 1/2 cup finely ground almond flour
- 5.4 oz coconut cream
- 1/2 tsp salt
- handful fresh minced basil
Instructions
Fritters
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Preheat oven 350 degrees Line baking sheet with parchment paper and set aside.
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In bowl, cover peas with boiling water. Sit for 2 minutes and drain.
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In small pan over medium heat, add olive oil, onions and garlic and sauté for 3-5 minutes until soft.
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Use potato masher or fork to mash peas until chunky consistency. Add sautéed onions, garlic, chili powder, lime zest, lime juice, protein powder and almond flour. Stir to combine (mixture will be sticky).
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Mold mixture into golf-ball-sized portions (about 2 tablespoons for each). Transfer balls to sheet pan and flatten with palm. Brush fritters with olive oil.
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Bake 30-35 minutes. Turn over, brush with oil and bake additional 12-15 minutes until crispy on both sides.
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Remove from oven and cool slightly
Creamy basil sauce
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In bowl, whisk coconut cream, lime juice, salt and basil until creamy and thick. Store sauce in refrigerator until ready to use.
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Serve pea fritters with coconut cream and a wedge of fresh lime.