• 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

    Ingredients

    • 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

    Instructions

    1

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

    2

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

    3

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

    4

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

    5

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

    6

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

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