Paneer Patties (Fritters)

🧂 Ingredients

• 7 oz paneer

  grated, about 200 grams
• 2 oz cheddar cheese

  grated, about 50 grams
• ½ carrot

  grated (juice squeezed)
• 7 oz frozen peas

  defrosted in hot water, about 200 grams
• 1 garlic clove

  finely diced or minced
• ¼ onion

  red or white, finely diced
• 1 teaspoon salt
• ¼ teaspoon pepper
• 1.5 teaspoons curry powder
• 3 eggs
• Olive oil for cooking
• ⅓ cup yogurt

  Greek or low-cat
• 1 small cucumber

  grated or diced into small cubes
• 6 leaves mint

  chopped

Instructions

• 1 Grate paneer, cheese and carrots and set aside. Defrost frozen peas in a bowl of
  boiling hot water. Finely dice onions and garlic.
• 2 In a large bowl, combine grated paneer cheese with the remaining patties
  ingredients. Use a spatula or a spoon to mix everything thoroughly.
• 3 Heat a thin layer of olive oil or ghee in a frying pan. The larger the frying
  pan, the more patties you can cook in each batch.
• 4 Once sizzling hot, add about two tablespoons of the mixture per patty (in a
  pancake shape). Once the pan is filled, reduce the heat to medium-high, add a
  little more oil if it gets absorbed and the pan feels dry and smoky.
• 5 Cook for about 4-5 minutes on the first side and 2-3 minutes second side or
  until browned and easy to flip with a spatula
• 6 While the patties are cooking, make the raita. Combine yoghurt, grated or diced
  cucumber and chopped mint in a small bowl.
• 7 You can serve paneer patties hot or cold with cucumber raita on the side. Aioli,
  mayo, and sweet chilli sauce are also lovely condiments with the fritters.

Nutrition Info