Gateaux Piments

This a favourite Mauritian street food. It’s sold everywhere on the roadside, usually with fresh crusty bread which these are stuffed into and then slathered in chilli sauce.


100g yellow split peas, washed and soaked overnight in plenty of water.

3 spring onions – finely chopped

2 green chilli (more or less as desired- seeds in or out depending on how hot you want it!) – finely chopped

2 decent handfuls of chopped coriander, stems included

1 1/2 teaspoons of salt


Drain the split peas and put half in the blender and blend down to a very smooth paste. Tip this to a big mixing bowl. Then add the remaining half of the split peas and blend it down to chunky pieces but not a paste. Add this to the bowl together with the other ingredients and mix well.

Form the mixture into small balls and place on a tray ready for frying. You can chill the balls in the fridge until you are ready to fry and any remaining mixture freezes well in an airtight freezer bag as well.

When you are ready to cook, heat a few inches of sunflower oil in a saucepan to about 180c and fry the balls a few at time so as not to cool the oil too much. They take about 5-6min to get them golden brown and cooked through.

Serve with my zingy chilli sauce.

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