Gato Pima- Chilli cakes made from yellow split peas, dried chilli, herbs and spices.
Gateaux Lichou- Crunchy Cabbage fritters.
Agneau Sauter -Stir fried diced lamb with onions and herbs served with baguette.
The top three great appetizers in Mauritius are Gato Piment, Gato Lichou & Agneau Sauter. Full of unique flavours, they are a must-have for birthdays, parties, weddings.
In Mauritius we call appetizers "gajacks". All three of these gajacks go really well with the Mauritian Rhum and Beer.
The flavours of these gajacks is just too good to be true. They stimulate one's palate and gets one excited for what's for the main!
Gato Pima- Chilli Cakes are made from soaked yellow split peas, chilli (fresh or dried), herbs and spices and are deep-fried. They are crunchy on the outside and soft on the inside. Gato Pima is a really good appetizer and can also be eaten for breakfast in a buttered baguette. Also being a street food, Gato Pima is sold all over Mauritius.
Gato Lichou- Cabbage fritters are made with sliced cabbage, onion, herbs, spices and flour. These fritters are crunchy and flavoursome. They are best when served hot with a tomato, coriander and chiili chutney.
Agneau Sauter- Stir-fried diced lamb with onions, herbs, oyster sauce and soy sauce is just spetacular. It goes really well with the Mauritian Rhum and other hard drinks. This Agneau Sauter is served with baguette pieces. This dish can also be served as a main with a side salad, a dhall, baguette or rice and a tomato salsa.
Gato Pima - Chilli cakes
Servings: 4-5 serves
Prep time: 10 minutes [Yellow split peas to be soaked overnight]
Total time: 30 minutes
Ingredients
Yellow split Peas | 200 gms soaked overnight & coarsely ground Salt | To taste
Oil | Enough to deep-fry
Onion | ¼ diced
Cumin Powder | 1/2 tsp
Garlic Paste | ¼ tsp
Coriander | 2 sprigs
Chilli | ½ tsp flakes
Bicarbonate Soda | 1 pinch
Directions
1. Soak Yellow split peas overnight and coarsely grind it adding some water making a sticky but coarse mixture.
2. To that mixture, add in all the ingredients and mix well.
3. Heat enough oil in a pan to deep fry the mixture.
4. When the oil is hot, make little balls with roughly 1 tbsp of mixture and fry until a golden colour.
5. Serve and enjoy.
Notes
Do not add to much water in the mixture when grinding the yellow split peas.
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