Wash yellow split peas thoroughly, drain then fill bowl with clean water and soak for a least 12 hours or, preferably, 24 hours at room temperature.

Once soaked, drain and grind in a food processor to a fine paste. Transfer to a mixing bowl and add all remaining ingredients. Mix thoroughly.

Using a deep-frying pan on medium heat (might have to adjust throughout process) heat the oil. Form small balls (gateaux piment or chili cakes) from the mixture and deep fry in small batches until light brown.

Remove the gateaux pigments, drain on a paper towel before serving.

Best served hot!

Tip: Coriander leaves are also known as cilantro.