Cucumber lime cooler
A crisp, unsweetened option alongside a spiced dish.
Make one glass
Add 4 cucumber slices and 15 ml lime juice to a glass of ice. Top with 150 ml sparkling water and stir.
MAURITIAN · APPETIZER, BREAKFAST, SNACK
Chilli Cakes (Gateaux Piments)
Ingredients
2
1 ½ cup Yellow split peas (approx. 250g)As needed
½ Medium onion (finely chopped)As needed
2 tbsp Spring onion (approx. 2 sprigs, chopped)As needed
2 tbsp Coriander (chopped)As needed
4 Curry leaves (chopped)As needed
2-4 Red chillies (qty to suit preference, finely chopped)As needed
½ tsp whole cumin seed (alternatively ground cumin seed)As needed
SaltAs needed
750 ml Vegetable oil (for frying)As needed
Method
A day prior… Place yellow split peas in a bowl and fill with room temperature water to soften. Allow to soak overnight or for at least 8 hours. Cooking day… Drain peas using a sieve and rinse under cold running water, set aside and allow to drain well. Place 1 cup full of peas at a time in a blender or food processor and blend on a low setting. Do not over blend as an inconsistent (chopped and grainy) texture is ideal. Transfer blended peas to a mixing bowl. Add onions, coriander, curry leaves, chilllies, cumin seed to mixing bowl followed by salt to taste. Mix well. Roll up the mixture into small bite size balls without over compacting. Alternatively flatten ball and poke a hole in the centre to create donut shaped bites. Heat enough oil in a deep saucepan that will slightly cover balls over medium heat. Alternatively use a deep fryer set to 375 degrees F (190 C). Gently place several balls in the saucepan and deep fry for roughly 4 minutes, rotating until golden brown and cooked through. Transfer cooked chilli cakes to a platter lined with paper towels to absorb any excess oils, serve immediately hot as a snack or in a buttered baguette.
Recipe data: TheMealDB · Powered by Bee Solutions
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