Mauritian Chilli Cakes (Gato Pima)
Mauritian Chilli Cakes (Gato Pima) are crispy, spicy gluten-free fritters made with yellow split peas. Perfect vegetarian snack with tangy tomato chutney!
You know what’s absolutely magical about gluten-free cooking? Discovering recipes that never needed wheat in the first place.
These Mauritian Chilli Cakes—or Gato Pima, as they’re lovingly called in Mauritius—are exactly that kind of treasure. I stumbled across them during a deep dive into naturally gluten-free street foods from around the world, and man, oh man, did they deliver.
Crispy on the outside, tender inside, with just enough heat to keep things interesting without setting your mouth on fire.
What makes this spicy vegetarian snack even better? It’s made from humble yellow split peas that you probably already have in your pantry. No fancy flours, no complicated binders—just wholesome legumes transformed into golden, crispy perfection.
The accompanying tomato chilli chutney adds a tangy punch that balances the earthiness of the Mauritian fritters beautifully.
These little beauties are perfect for game day gatherings, after-school snacks, or those moments when you need something satisfying but don’t want to spend hours in the kitchen. Trust me, once you make these, they’ll become your go-to crowd-pleaser.
Table of Contents
Ingredients
| Ingredient | Amount | Notes |
|---|---|---|
| Yellow split peas | 300g | Soaked overnight, drained (reserve soaking liquid) |
| Red chillies | 1-2 | Finely chopped, adjust to taste |
| Spring onion | 1 | Finely chopped |
| White onion | ¼ | Finely chopped |
| Baking powder | 1 tsp | For extra lift |
| Vegetable or sunflower oil | As needed | For shallow frying |
| Salt | 1 tsp | Or to taste |
For Tomato Chilli Chutney
| Ingredient | Amount | Notes |
|---|---|---|
| Ripe tomatoes | 200g | Finely chopped |
| Red chillies | 1-2 | Adjust for heat preference |
| Garlic clove | 1 | Fresh |
| Coriander leaves | 15g | Chopped |
| White wine vinegar | 10ml | For tang |
| Sugar | 1 tsp | Balances acidity |
Instructions
Step 1: Create the Base
Thoroughly drain your soaked split peas and transfer them to your food processor. Blitz until you’ve got a coarse batter that resembles cornmeal—think grainy but mixable. If the mixture feels too thick to work with, add a few teaspoons of that reserved soaking water until it reaches a thick pancake batter consistency.
Step 2: Build the Flavor
Transfer your blitzed peas to a mixing bowl and fold in the finely chopped chillies, both onions, baking powder, and 1 teaspoon of salt. The mixture should smell aromatic and fresh—that’s when you know you’re on the right track. Give it a good stir to distribute everything evenly throughout.
Step 3: Prepare for Frying
Heat a shallow layer of oil in a small frying pan until it reaches 170°C (340°F). You can test the temperature by dropping in a small cube of bread—if it browns in about 30 seconds, you’re ready to go. Maintaining the right temperature is key for achieving that signature golden crisp on your Mauritian Chilli Cakes.
Step 4: Shape and Fry
Using a spoon or clean hands, shape the batter into small patties weighing about 25g each—roughly the size of a golf ball flattened slightly. Gently slide them into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes on each side until they turn deep golden brown and develop a beautiful crispy exterior.
Turn them carefully with a slotted spoon to prevent breaking, as they’re delicate until fully cooked. Transfer to a plate lined with kitchen paper to drain excess oil.
Step 5: Make the Chutney
While your cakes are draining, prepare the tomato chilli chutney. Add all the chutney ingredients to your food processor and pulse until smooth and vibrant. The result should be a gorgeous red sauce with flecks of green from the coriander—it’s as pretty as it is delicious. Serve your spicy vegetarian snack warm with the chutney on the side for dipping.
Substitutions
Split Peas Alternatives
If you can’t find yellow split peas, green split peas work wonderfully too, though they’ll give your Mauritian fritters a slightly different color. Chickpeas (soaked overnight) also create a fantastic texture, though the flavor profile shifts slightly earthier.
Heat Level Adjustments
Not a fan of spice? Simply reduce the chillies to half or swap them for mild bell peppers for color without the burn. On the flip side, if you love heat, add a pinch of cayenne pepper to the batter or use bird’s eye chillies for an authentic fiery kick.
Oil Options
Any neutral oil with a high smoke point works beautifully here. Avocado oil, grapeseed oil, or even refined coconut oil are excellent alternatives to vegetable oil for shallow frying these crispy cakes.
Chutney Variations
Fresh tomatoes giving you trouble out of season? Swap them for good-quality canned tomatoes (drained) or even roasted red peppers for a smoky twist. According to trusted gluten-free nutrition guidance, legume-based snacks like these provide excellent plant-based protein.
Troubleshooting
Cakes Falling Apart
If your Mauritian Chilli Cakes break apart during frying, your batter might be too wet. Add a tablespoon of rice flour or cornstarch to help bind things together. Alternatively, make sure you’re not flipping them too early—they need time to develop that golden crust before turning.
Too Dense or Heavy
Dense cakes usually mean your split peas weren’t soaked long enough or the batter was over-processed into a paste. You want a coarse texture, not a smooth puree. Next time, pulse rather than blend continuously, and ensure a full overnight soak for the peas.
Oil Temperature Issues
If your oil is too hot, the outside burns before the inside cooks through. Too cool, and they’ll absorb excess oil and turn greasy. Invest in a simple cooking thermometer or use the bread cube test to maintain that sweet spot around 170°C.
Bland Flavor
Don’t be shy with the salt and onions! The split peas need proper seasoning to shine. You can also add ½ teaspoon of ground cumin or curry powder to the batter for extra depth without overpowering the traditional profile of this spicy vegetarian snack.
Storage & Meal Prep
Storage Tips
Store leftover Mauritian Chilli Cakes in an airtight container in the fridge for up to 3 days. Reheat them in a 180°C (350°F) oven for about 8-10 minutes to restore that crispy exterior—microwaving makes them soggy, so avoid it if you can. The tomato chilli chutney keeps well in a sealed jar in the fridge for up to a week.
Meal Prep Magic
These are fantastic for batch cooking! Shape all your patties and freeze them uncooked on a baking sheet, then transfer to a freezer bag once solid. Fry directly from frozen, adding an extra minute or two to the cooking time. You can also make the chutney days ahead—the flavors actually deepen and improve over time.
Serving Suggestions
Serve your warm Gato Pima as an appetizer at your next gathering alongside that vibrant classic shrimp cocktail recipe for a stunning gluten-free spread. They’re also perfect tucked into lettuce cups with extra chutney and a squeeze of lime for a light lunch.
For a complete meal, pair these Mauritian fritters with a fresh cucumber raita or mint yogurt dip to balance the heat. They’re absolutely divine alongside gluten-free pink beet pasta for a colorful, Instagram-worthy dinner plate. Kids love them cut into smaller “mini cakes” and served with the chutney as a dipping sauce—it’s like healthier, homemade nuggets!
Variations
Kid-Friendly Version
For little ones who aren’t quite ready for spice, omit the chillies entirely and add ½ teaspoon of mild curry powder or turmeric for color and subtle flavor. You can serve these with plain Greek yogurt mixed with a touch of honey instead of the spicy chutney.
Dairy-Free & Vegan Confirmed
Well… here’s the great news: this recipe is already 100% dairy-free and vegan! No modifications needed, making it perfect for friends and family with multiple dietary restrictions. Research from authoritative nutrition sources shows that legume-based dishes like these offer exceptional nutritional benefits.
Herb & Spice Boost
Add fresh herbs like cilantro, mint, or curry leaves directly to the batter for an extra flavor dimension. A pinch of garam masala or ground coriander transforms these into even more aromatic treats. This works especially well for holiday gatherings like Thanksgiving when you want something unique on the appetizer table.
Baked Version
Not into frying? Shape the patties and brush them lightly with oil, then bake at 200°C (400°F) for 20-25 minutes, flipping halfway through. They won’t be quite as crispy but still deliver on flavor while being lighter on oil.
Mauritian Chilli Cakes (Gato Pima) FAQs
Can I use canned split peas instead of dried?
Unfortunately, canned split peas are too soft and waterlogged to work here. You need the texture control that comes from soaking and draining dried split peas yourself. The overnight soak is worth it, I promise!
How do I know when the oil is hot enough?
The bread cube test is foolproof—drop a small cube of bread into the oil, and if it sizzles immediately and browns within 30 seconds, you’re at the right temperature. Alternatively, a kitchen thermometer reading 170°C (340°F) takes the guesswork out completely.
What’s the best way to reheat these Mauritian fritters?
Always use the oven or an air fryer to restore crispiness. Pop them in at 180°C (350°F) for 8-10 minutes, and they’ll taste freshly made. Microwaving unfortunately turns them soggy and ruins that signature crunch.
Why did my batter turn out too runny?
This usually happens if you add too much soaking liquid or don’t drain the peas thoroughly enough. Start with a thick batter and add liquid gradually—you can always thin it out, but thickening is trickier. A tablespoon of rice flour can help rescue a runny batch.
Is this recipe suitable for meal prep?
Yes! These Mauritian Chilli Cakes actually hold up beautifully throughout the week. Store them in airtight containers and reheat in the oven for best results. Pair them with one-pan lemon chicken with asparagus for easy weeknight dinners.
There you have it—a naturally gluten-free recipe that’s packed with protein, flavor, and that satisfying crunch we all crave. These Gato Pima prove that the best gluten-free recipes are often the ones that never needed wheat to begin with. Happy cooking!
Mauritian Chilli Cakes (Gato Pima)
Equipment
- Food processor
- Mixing bowl
- Small Frying Pan
- Slotted spoon
- Kitchen Paper
- Cooking thermometer (optional)
Ingredients
For the Chilli Cakes
- 300 g yellow split peas soaked overnight and drained, reserving the soaking liquid
- 1-2 red chillies finely chopped, adjust to taste
- 1 spring onion finely chopped
- ¼ white onion finely chopped
- 1 tsp baking powder
- 1 tsp salt or to taste
- vegetable or sunflower oil for shallow frying
For the Tomato Chilli Chutney
- 200 g ripe tomatoes finely chopped
- 1-2 red chillies adjust for heat preference
- 1 garlic clove fresh
- 15 g coriander leaves chopped
- 10 ml white wine vinegar
- 1 tsp sugar
Instructions
- Thoroughly drain your soaked split peas and transfer them to your food processor. Blitz until you’ve got a coarse batter that resembles cornmeal—think grainy but mixable. If the mixture feels too thick to work with, add a few teaspoons of that reserved soaking water until it reaches a thick pancake batter consistency.
- Transfer your blitzed peas to a mixing bowl and fold in the finely chopped chillies, both onions, baking powder, and 1 teaspoon of salt. The mixture should smell aromatic and fresh—that’s when you know you’re on the right track. Give it a good stir to distribute everything evenly throughout.
- Heat a shallow layer of oil in a small frying pan until it reaches 170°C (340°F). You can test the temperature by dropping in a small cube of bread—if it browns in about 30 seconds, you’re ready to go. Maintaining the right temperature is key for achieving that signature golden crisp on your Mauritian Chilli Cakes.
- Using a spoon or clean hands, shape the batter into small patties weighing about 25g each—roughly the size of a golf ball flattened slightly. Gently slide them into the hot oil, being careful not to overcrowd the pan. Fry for 3-4 minutes on each side until they turn deep golden brown and develop a beautiful crispy exterior. Turn them carefully with a slotted spoon to prevent breaking, as they’re delicate until fully cooked. Transfer to a plate lined with kitchen paper to drain excess oil.
- While your cakes are draining, prepare the tomato chilli chutney. Add all the chutney ingredients to your food processor and pulse until smooth and vibrant. The result should be a gorgeous red sauce with flecks of green from the coriander—it’s as pretty as it is delicious. Serve your spicy vegetarian snack warm with the chutney on the side for dipping.
