Gateaux Piment are a staple of Mauritian street food, served inside a crusty baguette. We decided to spice up our lives and our kitchens with this recipe from The Island Kitchen by Selina Periampillai
Prep time: Overnight (then 15 minutes)
Cooking time: 15 minutes
Makes: 6 fritters (enough for two sandwiches)
Ingredients fritters:
100g yellow split peas
2 small spring onions
1tbsp coriander
1-2 green chillies (depending on your spice tolerance)
1/2tsp salt
oil for frying
Ingredients sauce:
1 tomato
30g coriander
1 garlic clove
1 green chilli
Squeeze of lemon
1. Soak up the good vibes
The first step starts the day before you want to eat your fritters by soaking the 100g of yellow split peas overnight in water. They should have puffed up the next day when you are ready for cooking
Drain the peas and then blitz them up with your peg leg blender until it forms a smooth(ish) paste
Finely chop the rest of the fritter ingredients (2 small spring onions, 1 tbsp coriander,
1-2 green chillies, 1/2tsp salt) add them to the split pea paste.
Combine the mixture together and form into six evenly sized balls
Heat up some oil in a pan ready for frying. You’ll know it’s ready when a wooden spoon inserted in the oil starts to bubble. Add in the lentil balls three at a time so the pan isn’t overcrowded and cook them until they are golden brown all over. Pop them on some kitchen towel to drain
2. A little bit saucy…
For the coriander chutney, simply add all the ingredients (1 tomato, 30g coriander, 1 garlic clove, 1 green chilli, squeeze of lemon) into a bowl and blend together with two tablespoons of water. Taste for salt and spice levels and adjust as needed
Butter your baguette and add your fritters and some sauce inside (it doesn’t need to be presented neatly in a little pot like ours was…)
Dink and sink!
Food for Thought
Lizzy says: “I will always find a way to cut corners with recipes – even gasps – and the corner I cut this time was using moong dal so that I didn’t have to soak the split peas overnight. They smelt increasingly like farts as I soaked them… and cooked them.. somehow the fritters tasted astoundingly good once cooked and combined with the chutney and bread. My only note would be to make sure that you eat these whilst they’re fresh and hot 8/10 “
Kate says: “I have no idea where I found this recipe but I’m very glad it found its way into my life! I loved the spiciness of the sauce with the crispy crunchy lentil fritters and the warm toasted baguette was the cherry on top. I think if I had the foresight to soak my peas over night in the future I would certainly make this again, but that barrier to entry probably means I won’t… 9/10“
8.5/10 Gasps
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