Bonbons piments

Name: Bonbons piments
Total time: 60 min
Yield: Serves 6
Cuisine: Réunion
Ingredients: 300 g (1½ cups) lima beans (or chickpeas), soaked 12 hours; 2 spring onions (160 g / 5½ oz), finely chopped; 2 bird's eye chilies, chopped; 1 piece of fresh ginger (20 g), grated; 1 tsp ground turmeric; 1 bunch of fresh cilantro, chopped; 500 ml (2 cups) frying oil; 1 pinch of fleur de sel

Bonbons piments (Réunion chili fritters)

⏱ 60 minServes 6Medium280 kcal

A recipe from Le Chaudron — the cooking of France’s regions.

01 — Ingredients6 servings

300 g (11 oz)lima beansor chickpeas), soaked 12 hours
2scallions160 g / 5½ oz), finely chopped
2bird's eye chilies, chopped
1piece of fresh ginger20 g), grated
1 tspground turmeric
1bunch of fresh cilantro, chopped
500 ml (2 cups)frying oil
1 pinchfleur de sel (flaky sea salt)

300 g (11 oz) lima beans or chickpeas), soaked 12 hours
2 scallions 160 g / 5½ oz), finely chopped
2 bird's eye chilies, chopped
1 piece of fresh ginger 20 g), grated
1 tsp ground turmeric
1 bunch of fresh cilantro, chopped
500 ml (2 cups) frying oil
1 pinch fleur de sel (flaky sea salt)

Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.

02 — Equipment

1 food processor (1 L / 1 qt bowl)

1 deep saucepan (20 cm / 8 in) for frying

1 slotted spoon (12 cm / 5 in)

1 cooking thermometer (15 cm / 6 in probe)

03 — Method

Drain the beans and pulse to a coarse paste that holds when pressed — not a smooth purée.
Knead in the onions, chilies, ginger, turmeric, cilantro and flaky salt by hand for 2 minutes.
Shape into thick 4 cm (1½ in) patties and press a small hole in the center with your thumb so they cook through.
Heat the oil to 170°C (340°F) on a thermometer; hotter and the inside stays raw.
Fry six at a time for 4 minutes, turning with a skimmer, until crisp and golden brown.
Drain on paper towels, salt lightly and serve hot with tomato rougail for dipping.