Gateaux Piment (Chilli Cakes) by Yohannah Caussyram
Recipe by Yohannah Caussyram
This recipe was submitted by Yohannah Caussyram as part of our Big Lunch Recipe Search competition. “For a sustainable twist, consider incorporating bread crusts or vegetable peelings. It’s a creative way to reduce kitchen waste without compromising flavour! This delicious dish pairs well with fresh and zesty chutneys.”
Gâteaux piment (chilli bites) is one of those simple pleasures that brings everyone together. Crispy on the outside, soft and spiced within, each bite is a little moment of joy. I’ve chosen this dish because it reminds me of family gatherings, sitting around the table, hands reaching in, laughter filling the room. It’s food that sparks conversation and connection, and that’s what The Big Lunch is all about; creating spaces where we can all come together.
Ingredients
Serves 4
- 200g split peas
- 1 small onion, finely chopped
- 2 green chilies, finely chopped
- teaspoon of cumin
- 1 handful fresh coriander, leaves and stems, chopped
- Salt to taste
- Pinch of baking soda
- Vegetable oil for frying
Method
Step 1
Rinse and soak split peas for at least 4 hours.
Step 2
Blend split peas into a coarse paste.
Step 3
Mix with onion, chillies, cumin, coriander, baking soda and salt.
Step 4
Shape into small balls.
Step 5
Fry in hot oil (or in an air fryer) until golden brown.
Step 6
Drain on paper towels and serve hot.
This dish takes me straight back to my Grandmere’s (Grandma) kitchen in Mauritius; me on a little stool, helping her roll the fritters while the smell of cumin, and chillies filled the air. When my parents brought this recipe to the UK, it became a way of connecting with our roots and sharing a piece of home. Gâteaux piment isn’t just food; it’s a warm welcome, a shared memory, and a simple way to build bonds with anyone around the table.