Chilli cakes (gateaux piments)

April 12, 2013 (Last Updated: January 11, 2019)

TO DRINK: A very fruity (or off-dry) bubbly is a good match with spicy food 250g red split peas

Chilli cakes (gateaux piments)

Serves: 6 – 8


  • 1 green chilli, seeded and chopped
  • a small handful of fresh coriander,
  • chopped
  • 1 spring onion, finely chopped
  • 5ml (1 tsp) whole cumin seeds
  • sea salt and freshly ground black
  • pepper, to taste
  • vegetable oil, for frying



Wash the split peas under running water until the water runs clear and soak for at least 5 hours or overnight.


Drain the peas and place in a food processor. Pulse until fairly smooth but still slightly chunky.


Add the chilli, coriander, spring onion and cumin seeds, and season.


Blitz to incorporate all of the ingredients – if the mixture looks too dry, add 15 – 30ml (1 – 2 tbsp of water).


Heat the oil over medium-high heat, shape the mixture into balls and fry in batches until golden and cooked through, about 5 minutes.


Remove with a slotted spoon, drain on paper towel and serve warm.

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