Gato Pima
Famous bite-sized Mauritian Chilli Cakes
Equipment
- Food processor
Ingredients
- 250 g yellow split peas
- 2 green chillies finely chopped
- 2 tbsp spring onions finely chopped
- 2 tbsp coriander finely chopped
- 1 brown onion diced
- ¼ tsp baking powder
- 1 tsp cumin ground (also known as ti lani)
- 1 pinch salt
- rice bran oil for frying
Complete Recipe Steps
- Wash and allow the yellow split peas to soak in cold water for at least 3 hours.250 g yellow split peas
- Drain the split peas, then using a blender, mash the yellow split peas until they are the size of large grains of sand.
- Add the chilli, spring onion, coriander, brown onion, baking powder and ground cumin to the yellow split peas and mix thoroughly. Season with a pinch of salt.2 green chillies, 2 tbsp spring onions, 2 tbsp coriander, 1 brown onion, ¼ tsp baking powder, 1 tsp cumin, 1 pinch salt
- Make little balls with the Gato Pima mix, flattening ever so lightly.
- Heat up the vegetable oil in a pan for deep frying. When you notice little bubbles forming in the oil, gently add the Gato Pima and deep fry on a low-medium heat.rice bran oil
- Turn the Gato Pima when the outside of the balls become a golden-brown colour.
- When ready, remove the Gato Pima from the oil and allow the oil to drain on a paper towel lined plate.
- Enjoy hot as a snack, entrée or in a buttered baguette.
Notes
The Gato Pima mix can be frozen and defrosted to deep fry when the craving hits.