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Chilli Cakes

These deliciously spicy gateau piment are best served hot and are perfect with a crisp beer like Pheonix. If you can’t get hold of this beer then it would work equally well with something like Asahi. Bon Appetit!


100g yellow split peas*
2 Spring Onions
2 Chilli - dried red
2 Chill - fresh green birds eye
1 Tbs Salt
1/2 bunch Coriander including the stalk
*please note the yellow split peas need to be pre-soaked in water for 24 hours


In a food processor grind the yellow split peas until it resembles a fine paste, this takes around 5 minutes. Remove from food processor and place into a large mixing bowl.

Finely chop spring onions, chilli and coriander, and crush in the dried chilli and add this to the yellow spit peas. Mix thoroughly and season with salt.

Using a deep fat fryer set the temperature to 180, roll the mixture into small balls and deep fry until golden brown.

In Mauritius, this snack is part of a range of snacks we call ‘gajaks’, normally eaten with a drink before dinner, quite similar to what the Italians refer to as ‘Aperitivo’.


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