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Catless (potato fritter): recipe illustration
Appetizers & nibbles

Catless (potato fritter)

A small Mauritian fritter made from mashed potato, flour and spices, fried until crisp outside and soft inside. A classic of markets and street-side snacks.

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Ingredients

Ingredients

Spices & seasoning

On the side

Nutrition facts

379 kcal per serving

Protein
12.5 g
Carbohydrates
44.6 g
of which sugars
5.3 g
Fat
15.1 g
Fiber
6.2 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Peel the potatoes, cut them into pieces and boil them in salted water for 15 minutes, until tender.
  2. Drain them and mash finely with a fork, without making a smooth purée.
  3. Finely chop the onion, chili and coriander, then mix them into the potatoes with the spices and salt.
  4. Add the chickpea flour, wheat flour, egg and baking powder, and mix until you have a soft dough that holds together.
  5. Shape into small balls or patties about 4 cm across.
  6. Heat the oil to 170 °C and fry the catless in small batches for 3 to 4 minutes, until golden. Drain on paper towels and serve hot with rougail.

Variations and tips

Oven version. Brush the balls with a little oil and bake them for 20 minutes at 200 °C on a sheet lined with baking paper, turning them halfway through.

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Original Ecomely recipe.