Gato Pima - Mauritian Chilli Cakes

Name: Gato Pima - Mauritian Chilli Cakes
Total time: 600 s
Yield: 20 bite-size balls
Cuisine: British
Ingredients: 200 g yellow split peas; 4 spring onions, finely chopped; 3 tbsp fresh coriander, chopped; 1 – 1 ½ tsp salt; 1/4 tsp freshly ground black pepper; 2 hot fresh chillies, finely chopped; good pinch cumin (optional); vegetable oil for frying; To serve:; tomato chutney *

Laura @FeelBetter

Milton Keynes, England

Mauritius, situated in the Indian Ocean, east of Madagascar, is a beautiful island in so many ways. The Flacq District, nestled between a calm lagoon and the ocean is located on the eastern side of the island. The Dutch occupied and governed Mauritius from 1598 to 1710 and gave the name ‘vlak’ (flat) to this area as it describes the local landscape well. The Belle Mare Beach is exquisite and has white sand and the water is turquoise.

The cuisine is influenced by a diverse and vibrant mix of Chinese, Indian, African and European flavours which creates a melting pot of delicious dishes. In the 19th century many Indian workers migrated to Mauritius and brought their spices with them. Both North and South Indian dishes have evolved over the years with the inclusion of Mauritian flavours into beautiful, new, elegant dishes.

Whilst wandering around, I came across a street vendor selling bags of little delights called gato pima (chilli cakes). They are walnut sized crunchy, deep-fried yellow split pea balls, a little like falafel or lentil vada but the flavours are distinctly Mauritian. Simply made from soaked and ground yellow split peas, fresh chillies, spring onions, coriander (and sometimes cumin) they are formed into small balls and deep-fried until golden and either served in a paper bag or in a buttered baguette. Sometimes they are well fiery so it’s good to grab a refreshing ice-cold Alouda made from milk, casa-casa and agar-agar.

#september2027 #CookpadApron2026

Laura @FeelBetter

Milton Keynes, England

#september2027 #CookpadApron2026

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Ingredients

Overnight soaking plus 10 minutes

20 bite-size balls

200 gyellow split peas
4spring onions, finely chopped
3 tbspfresh coriander, chopped
1– 1 ½ tsp salt
1/4 tspfreshly ground black pepper
2hot fresh chillies, finely chopped
good pinch cumin (optional)
vegetable oil for frying
To serve:
Roast Chicken, Avo and Tomato Chutney Cottage Tacos
tomato chutney *

Saved

Steps

Overnight soaking plus 10 minutes

1

Wash the yellow split peas until the water runs clear then soak overnight. Drain thoroughly and blitz until they form clump together into a coarse paste. It should hold together when pressed but should still feel grainy.
2

Add the spring onions, coriander, salt, pepper, chillies and cumin (if adding) and mix to combine. Roll pieces between the palms of your hands until form small balls being careful not to compact too much.
3

Heat the oil to 180 degrees C. Lower cakes into the oil and fry, turning occasionally until golden brown and cooked through. Good to try frying one to check the seasoning, adding more if required before cooking the rest of the batch. Remove and drain on absorbent paper. Serve warm in a buttered French baguette with a sprig of coriander and a side of tomato chutney.