New recipe: Curry leaf and turmeric panisse

Made - would you believe - in an air-fryer!

One of the most addictive things I ate on my recent trip to Mauritius were the deep-fried gateaux piments - little spicy patties made from ground lentils. 

There was actually a competition at the Constance Culinary Festival where 3 home cooks made their own and you could see from the skilful way they handled them that it took a lifetime’s practice to get the right consistency.

I loved the flavours though and wondered if you could incorporate them in a simpler-to-make snack like panisse, the popular chickpea-based fries they serve in the south of France. 

I experimented with Claire Thomson’s rosemary and chilli panisse but you could also try this recipe from the kitchn which doesn’t require additional cooking 

Traditionally these would be deep-fried (here’s an authentic recipe from Selina Periampillai if you want to make the real thing)  but I found you could cook them even more easily in the air-fryer (yes, I’ve succumbed to an air-fryer!*)

The air-fried version doesn’t look quite as appealing, admittedly, and you don’t get quite the same crisp consistency but they hold together a lot better and don’t leave your kitchen reeking of cooking oil. And they taste incredibly good.

Oh, and they’re vegan and gluten-free …

Have a play anyway. Coriander would be a good substitute if you can’t get your hands on curry leaves although Sainsbury’s and Waitrose now stock them