Entree: Mauritius – Northern Culinary Region – Gateau Piment (Spicy deep-fried split-pea fritters flavored with onion, herbs, and chilies commonly eaten in Mauritius)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 30 min

Cook 10 min

Additional 8 hrs

Total 8 hrs 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (360 g) dried yellow split peas, rinsed and drained
- Enough water to cover for soaking
- 1 medium onion, roughly chopped, 6 oz (170 g)
- 3 scallions, chopped, approx. 1 9/16 oz (45 g)
- 1/2 cup (15 g) fresh parsley, chopped
- 1/4 cup (15 g) fresh cilantro, chopped
- 1–2 hot chilies, seeded if desired, finely chopped, approx. 0.353 to 0.705 oz (10–20 g)
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) ground turmeric
- 1/2 tsp (2 g) ground cumin
- 1 tsp (4 g) baking powder
- 1 large egg, approx. 1 3/4 oz (50 g)
- 2 tbsp (30 ml) lime or lemon juice
- Vegetable oil for deep frying, about 3 cups (720 ml) or enough for a 2–3 inch (5–7.5 cm) depth

Show original ingredient measurements

- 2 cups (360 g) dried yellow split peas, rinsed and drained
- Enough water to cover for soaking
- 1 medium onion, roughly chopped, 6 oz (170 g)
- 3 scallions, chopped, approx. 45 g
- 1/2 cup (15 g) fresh parsley, chopped
- 1/4 cup (15 g) fresh cilantro, chopped
- 1–2 hot chilies, seeded if desired, finely chopped, approx. 10–20 g
- 1 tsp (5 g) salt
- 1/2 tsp (2 g) ground turmeric
- 1/2 tsp (2 g) ground cumin
- 1 tsp (4 g) baking powder
- 1 large egg, approx. 50 g
- 2 tbsp (30 ml) lime or lemon juice
- Vegetable oil for deep frying, about 3 cups (720 ml) or enough for a 2–3 inch (5–7.5 cm) depth

Instructions

1. Place the rinsed split peas in a bowl, cover with plenty of water, and soak overnight or at least 8 hours. Drain thoroughly.
2. In a food processor, combine the drained split peas, chopped onion, scallions, parsley, cilantro, chilies, salt, turmeric, and cumin. Pulse until it forms a coarse, slightly sticky paste with small bits remaining; do not over-process into a smooth puree.
3. Transfer the paste to a bowl and stir in the baking powder, egg, and lime juice until evenly combined. If the mixture is too wet, chill 20–30 minutes to firm up; if too dry, add 1–2 tbsp (15–30 ml) water.
4. Heat vegetable oil in a deep skillet or pot to 350°F (175°C). Use a small cookie scoop or tablespoon to portion the batter and drop carefully into the hot oil, flattening slightly with a spoon.
5. Fry in batches, being careful not to overcrowd, until golden brown and crisp, about 3–4 minutes per side. Drain on paper towels.
6. Serve the gateau piment hot with mango chutney, tamarind sauce, or a simple tomato rougaille. They are best eaten fresh but will keep refrigerated for 1–2 days and can be reheated in a hot oven to recover crispness.