Recipe
Gateaux Piment (Chilli Cakes) Recipe
This recipe is rated 5.0 out of 5.
Gluten-free option
Protein-packed
Soy-free option
Refined sugar free
Nut-free option
Budget friendly
Freshly Picked
Easy peasy
Entertaining
Snacks
These spicy little protein-packed dough balls are a snack-time favourite in Mauritius. Crisped up to a golden crunch on the outside, with a soft, lime green, crumbly dough centre — we understand how they can be addictive!
You will need
Makes 30
- 2 cups of split peas
- 1 teaspoon salt
- 5 small chillies
- 1/2 bunch of spring onions
- 1 clove garlic, crushed
- 1 sprig thyme
- 2-3 stalks coriander, chopped
- 1/2 teaspoon bicarb soda
- Salt and pepper, to taste
- Oil, for deep frying
Recipe: Bert LaBonte
Directions
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Step 1
Cover the split peas with water and let soak overnight or a minimum of 6 hours.
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Step 2
Rinse and drain, then blitz in a food processor until they reach a crumbly, mealy texture.
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Step 3
Add all remaining ingredients to the split pea mixture. Season with salt and pepper. Blitz until the herbs are blended in nicely and a near-doughlike texture is achieved.
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Step 4
Shape the dough into ping pong-sized balls using wet hands. Poke a hole in the centre of each one with your finger or a chopstick.
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Step 5
Add oil for deep frying to a pan or pot — should be about two inches deep. Heat to 180°C.
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Step 6
Place the dough balls carefully into the deep fryer and cook until golden brown.
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Step 7
Drain on a paper towel. Let cool slightly, then enjoy!
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Recipe: Bert LaBonte
