Seychelles Chili Cakes Recipe

The Seychelles Chili Cakes Recipe are a popular dish in Seychellois cuisine, and I, a confirmed foodie, only recently learned about their existence.

5 from 1 vote

Prep Time: 15

Cook Time: 20

Total Time: 35

Course: Appetizer, Side Dish

Cuisine: Seychelles

Keyword: Seychelles Chili Cakes Recipe

Servings: Servings

Calories: 139 kcal

Food processor or blender
Frying pan
Wooden spoon or spatula
Clean jar for storing the chili paste
The best way to store Seychelles Chili Cakes is to transfer the chili paste to a clean, airtight container and store it in the refrigerator. The chili paste can be stored for up to 2 weeks.

a. In a mixing bowl, combine the all-purpose flour, baking powder, turmeric powder, salt, and ground black pepper.
b. Whisk the dry ingredients together to ensure they are well combined.
c. Add the finely chopped green chilies, onions, and fresh cilantro to the bowl.
d. Gradually pour in the water while stirring the mixture.
e. Continue adding water until a thick, smooth batter forms.
f. Allow the batter to rest for about 10 minutes.

a. Place a deep frying pan or pot on the stove.
b. Pour enough vegetable oil into the pan to ensure the fritters will be fully submerged.
c. Heat the oil over medium-high heat until it reaches a temperature of around 350°F (180°C).
d. Use a kitchen thermometer to monitor the oil's temperature.
e. Adjust the heat as needed to maintain a consistent frying temperature.
f. Allow the oil to fully heat before moving on to the next step.

a. Using a tablespoon or a small ice cream scoop, carefully drop spoonfuls of the batter into the hot oil.
b. Fry a few fritters at a time, ensuring they have enough space to float and cook evenly.
c. Fry the fritters for about 3-4 minutes on each side or until they turn golden brown.
d. Use a slotted spoon or tongs to flip the fritters to ensure even frying.
e. Once the fritters are cooked, transfer them to a plate lined with paper towels to absorb any excess oil.
f. Continue shaping and frying the remaining batter in batches until all the fritters are cooked.

a. Allow the fried fritters to drain on the paper towels for a few minutes.
b. Gently blot the fritters with additional paper towels to remove any excess oil.
c. Transfer the fritters to a wire rack to cool completely.
d. Let the fritters cool for about 10-15 minutes before serving.
e. The fritters should be crispy on the outside and tender on the inside.
f. Avoid overcrowding the fritters on the wire rack to maintain their crispiness.

a. Arrange the Seychelles Gateaux Piment on a serving platter or plate.
b. Serve the fritters as an appetizer or snack with a dipping sauce of your choice, such as tomato chutney or yogurt-based dip.
c. Garnish the platter with fresh cilantro leaves for an added touch of freshness.
d. Encourage guests to enjoy the fritters while they are still warm and crispy.
e. Provide small serving utensils or toothpicks for easy picking and dipping.
f. Consider serving the Gateaux Piment alongside other Seychellois dishes or as part of a buffet spread.

Use gloves when handling the fresh chilies to avoid irritation to your skin.

Adjust the amount of chilies to your desired level of spiciness.

To make the paste smoother, you can strain it through a fine-mesh sieve before frying it.

Possible side dishes and desserts to serve with Seychelles Chili Cakes:

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