Mauritian chilli cakes (gato pima) with tomato chilli chutney
- Shelina Permalloo
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Makes 20-30
Easy
Prep: 15 mins
Cook: 20 mins
plus overnight soaking
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These Mauritian street food snacks are crunchy on the outside, soft and lightly spiced on the inside, and packed with bold flavour
Gluten free
Vegan
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Try Shelina's Mauritian chilli cakes (gato pima) with tomato chilli chutney, then discover sweetcorn and ricotta fritters, leek fritters, cauliflower fritters and courgette fritters, plus discover more vegetarian fritter recipes.
Shelina says, "Gato pima is, without a doubt, my favourite gajak — Mauritian street food snack. I grew up eating these spicy little fritters at every family gathering, festival or after school. What I love most is how simple they are to make – just soaked yellow split peas and a few aromatics. They’re naturally vegan and gluten-free, which means I can serve them to pretty much anyone. And once you start eating them it’s impossible to stop at just one. In my family there was always a batch frying in the background while the adults chatted and the kids ran around. They aren’t just food, they’re memory, culture and connection all wrapped up in a golden, crispy bite."
Mauritian chilli cakes (gato pima) with tomato chilli chutney recipe
Ingredients
Nutrition
-
300g yellow split peas
soaked overnight and drained, reserving the soaking liquid
-
1-2 red chillies
finely chopped (to taste)
-
1 spring onion
finely chopped
-
¼ white onion
finely chopped
-
1 tsp baking powder
-
vegetable or sunflower oil
for shallow frying
TOMATO CHILLI CHUTNEY
-
200g ripe tomatoes
finely chopped
-
1-2 red chillies
-
1 garlic clove
-
15g coriander leaves
chopped
-
10ml white wine vinegar
-
1 tsp sugar
Nutrition: per cake (30)
- kcal62
- fat3g
- saturates0.2g
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Method
-
step 1
Thoroughly drain the split peas, then blitz in a food processor to create a coarse batter like cornmeal – if it’s too thick add in a few teaspoons of the soaking water.
-
step 2
Put into a bowl and stir in the chillies, onions, baking powder and 1 tsp of salt.
-
step 3
Heat a shallow layer of oil in a small frying pan to 170C or until a cube of bread browns in 30 seconds.
-
step 4
Meanwhile, using a spoon or your hands, shape small patties (25g each) and gently slide them into the hot oil. Fry for 3-4 mins on each side, until deep golden and crisp. Turn carefully to avoid them breaking. Transfer to a plate lined with kitchen paper to drain the excess oil.
-
step 5
To make the chutney, pulse all the ingredients in a food processor until smooth. Serve the gato pima warm with the chutney to dip into.
More vegetarian fritter recipes
Authors
Shelina Permalloo
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