Broad bean fritters with herby whipped goat’s cheese and bacon crumbs
This recipe for broad bean fritters with herby whipped goat's cheese and bacon crumbs is ready in under 30 minutes - perfect for a speedy supper
Mauritian chilli cakes (gato pima) with tomato chilli chutney
Makes 20-30
Easy
Prep:
Cook:
plus overnight soaking
These Mauritian street food snacks are crunchy on the outside, soft and lightly spiced on the inside, and packed with bold flavour
Skip to ingredients
- 300g yellow split peassoaked overnight and drained, reserving the soaking liquid
- 1-2 red chilliesfinely chopped (to taste)
- 1 spring onionfinely chopped
- ¼ white onionfinely chopped
- 1 tsp baking powder
- vegetable or sunflower oilfor shallow frying
TOMATO CHILLI CHUTNEY
- 200g ripe tomatoesfinely chopped
- 1-2 red chillies
- 1 garlic clove
- 15g coriander leaveschopped
- 10ml white wine vinegar
- 1 tsp sugar
Nutrition: per cake (30)
- kcal62
- fat3g
- saturates0.2g
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.
