for the fritters: 2 cups
of cooked quinoa 2 cups
of cooked peas 1 cup
of loosely packed basil, roughly chopped 2 tablespoons
of extra virgin olive oil + a couple
of tablespoons for frying 2 tablespoons
of chickpea flour 1 teaspoon
of kosher salt 1 egg, lightly beaten for the tarragon zucchini slaw: 1 zucchini shredded with a julienne peeler or mandolin 2 tablespoons
of mayo (vegan or
regular, etc) 1 tablespoon
of lemon juice 2 tablespoons
of minced tarragon a pinch or two salt
METHOD Make the fritters: