I've added a slight twist to the classic Mauritian snack Gateaux Piment (chilli cakes) by adding salt fish. These spicy little balls are packed full of flavour and great served with a coriander chutney.
Makes 26 balls
250g Yellow split peas (soaked in cold water overnight)
250g Skinless and boneless salt fish (soaked in cold water for at least 12 hours, and water changed twice)
A bunch of coriander leaves (finely chopped)
3 Spring onions (finely chopped)
1 green chilli (finely chopped with seeds)
2 tsp cumin seeds (lightly crushed)
A pinch of salt
Rapeseed or vegetable oil for deep frying
1. Rince and drain the split peas, removing as much water as possible.
2. Blitz the split peas in a food processor to a fine consistency. You may have to do this in two batches. Pour into a large mixing bowl.
3. Remove the salt fish from the water and rinse. Pat dry with kitchen roll to remove as much water as possible.
4. Blitz the salt fish in a food processor to a paste. Pour into the bowl with the split peas.
5. Add the coriander, spring onions, chilli, cumin seeds and salt to the bowl. Mix thoroughly to incorporate all the ingredients.
6. Heat the oil in the fryer to 160°C.
7. From the salt fish mixture, form 26 balls the size of a ping-pong ball using your hands.
8. Place them in the fryer (try not to overcrowd the basket) and cook for 2-3 minutes until golden.
9. Remove from the fryer and serve immediately.