fritte

Mauritius’ Famous Spicy Lentil Snack

Gateauxs Piments are lentil-filled fried balls are packed with the flavours of tangy spring onion, fresh coriander and fiery green chilli. They’re great served as a light snack or starter, or crushed inside a crisp white baguette for lunch.

These crunchy, spicy lentil balls, similar to falafel or Indian vada, are one of the most popular street food snacks, or gajacks, in Mauritius. Yellow split peas are soaked in water overnight so they plump up and are easier to crush. They are then spiked with plenty of green chillies and fresh coriander before being rolled into small balls and deep fried. Eat them straight away!

Ingredients

  • 200g of yellow split peas
  • 3 spring onions, finely chopped
  • 2 tbsp of coriander, finely chopped
  • 2 green chillies, finely chopped (up the number to 3 if you like more heat)
  • 1 tsp salt
  • freshly ground black pepper
  • 1 vegetable oil, for deep frying

Split Pea Fritters

Crispy golden fritters with a tender, flavorful center
1

Preparation

Place the yellow split peas in a large bowl and cover with cold water. Leave to sit overnight and soak.
2

Processing

The peas should have puffed up slightly and the water reduced by the next morning. Drain them well and tip into a food processor. Blitz until the peas are a coarse paste and clump together. Tip the crushed peas into a large mixing bowl and add all the other ingredients apart from the oil. Combine well with a spoon.
3

Shaping

Take a tablespoon of the mixture in your hands and, pressing firmly, form into a ball shape (about the size of a golf ball). Each will weigh around 25g and you should get 25 balls. Repeat with the remaining mixture and place them all on a plate ready to be fried.
4

Frying Setup

Pour the vegetable oil into a deep, heavy-based saucepan or deep-fat fryer and heat to 180°C. You can tell when the oil is the right temperature by dropping a small cube of bread into the oil. If it browns evenly in 30 seconds then it is ready. When the oil is hot enough, carefully drop in the balls (about four or five at a time, to prevent overcrowding in the pan).
5

Cooking

The fritters should sizzle in the oil. Using a fork or a slotted spoon gently move them around so they colour evenly. It will take a couple of minutes until they are golden brown and cooked throughout. If they brown too quickly, reduce the heat slightly to make sure they cook inside.
6

Serving

Drain on a wire rack with kitchen paper underneath to catch any excess oil and then serve.
SALT of Palmar - Mauritius