Preheat oven 350 degrees Line baking sheet with parchment paper and set aside.

In bowl, cover peas with boiling water. Sit for 2 minutes and drain.

In small pan over medium heat, add olive oil, onions and garlic and sauté for 3-5 minutes until soft.

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).

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.

Bake 30-35 minutes. Turn over, brush with oil and bake additional 12-15 minutes until crispy on both sides.

Remove from oven and cool slightly

In bowl, whisk coconut cream, lime juice, salt and basil until creamy and thick. Store sauce in refrigerator until ready to use.

Serve pea fritters with coconut cream and a wedge of fresh lime.