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.

Homemade Vegan Baked Pea Fritters Recipe with Creamy Basil Sauce |

Homemade Vegan Baked Pea Fritters Recipe with Creamy Basil Sauce |
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Baked Chili-Lime Pea Fritters with Creamy Basil Sauce

Cook Time 50 minutes
Servings 12
Calories 118 kcal




  1. Preheat oven 350 degrees Line baking sheet with parchment paper and set aside.
  2. In bowl, cover peas with boiling water. Sit for 2 minutes and drain.
  3. In small pan over medium heat, add olive oil, onions and garlic and sauté for 3-5 minutes until soft.
  4. 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).
  5. 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.
  6. Bake 30-35 minutes. Turn over, brush with oil and bake additional 12-15 minutes until crispy on both sides.
  7. Remove from oven and cool slightly

Creamy basil sauce

  1. In bowl, whisk coconut cream, lime juice, salt and basil until creamy and thick. Store sauce in refrigerator until ready to use.
  2. Serve pea fritters with coconut cream and a wedge of fresh lime.

Recipe Notes

Are you *fry-nally* ready to make these fritters? Order the ingredients you need from

Nutrition Facts
Baked Chili-Lime Pea Fritters with Creamy Basil Sauce
Amount Per Serving (1 g)
Calories 118 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 4g20%
Sodium 267mg11%
Potassium 141mg4%
Carbohydrates 7g2%
Fiber 3g12%
Sugar 2g2%
Protein 5g10%
Vitamin A 340IU7%
Vitamin C 19.9mg24%
Calcium 80mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Cathy Vogt

Cathy Vogt is a Health & Culinary Coach, focused on educating clients on how to adopt healthier eating & lifestyle habits. She is a professionally trained chef, Integrative Nutrition Coach and Eating Psychology Coach. Cathy’s first book; Cultivating Joy in the Kitchen, offers plant-forward recipes along with nourishment practices, empowering reader to change their thoughts regarding health and get cooking! Learn more about her work, recipes and resources at