Friday, April 17, 2015

Paneer veggie cutlets

Paneer veggie kababs
These mini paneer cutlets are super cute and super yummy. A great appetizer dish that you can make ahead. Make them bigger to use as a burger patty. The main ingredient in here is grated paneer which constitutes almost 70% of the mix. Add a little potato to help bind the mixture. Apart from these you can add any veggie combination you like. Carrots, peas, beans, leeks, etc. Make sure to lightly steam or microwave cook the beans and peas before adding to the mix. 
This mixture is not suitable for deep frying. If you want to deep fry then add a lot more bread crumbs to ensure the cutlets don't fall apart in oil. You can also bake them. Spray with oil on both sides and bake at 425 F for 10-15 minutes per side.  

Ingredients: (makes 36-40 small kababs)
400 gm paneer
2 medium sized potatoes boiled
1 large carrot grated
1/4 cup finely chopped leeks
1/2 medium red onion finely chopped
handful fresh coriander finely chopped
1 tsp grated ginger
2-3 green chilies chopped fine
salt to taste
red chili powder to taste
1/2 tsp garam masala
1 tsp amchur (dry mango powder)
1/4 cup tbsp dry bread crumbs
1-2 tbsp flour
Oil for shallow frying
  1. Grate the paneer in a large mixing bowl.
  2. Add all the ingredients and mix well kneading with your palm to form a smooth mixture without any lumps. If the mixture feels very loose then add some more flour and knead well.
  3. Form into small one inch rounds. 
  4. Shallow fry on medium heat till golden. Turn over and repeat.
  5. Serve hot with mint and tamarind chutneys.

Accompaniments

Mint chutney