Name: Herb & spice paneer fritters
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: Makes 12
Cuisine: Indian
Ingredients: 1 tsp cumin seeds; 227g pack paneer (Indian cooking cheese, available from supermarkets and Asian grocers), coarsely grated; handful coriander sprigs, stems and leaves finely chopped; handful mint leaves, finely chopped; 1 spring onion finely chopped; thumb-size piece ginger grated; 2 garlic cloves finely grated or crushed; 2 eggs beaten; 2 tbsp plain flour; sunflower oil for frying; lemon wedges and sweet chilli sauce, to serve

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Herb & spice paneer fritters

Herb & spice paneer fritters

Celia Brooks Brown

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Makes 12

Easy

Prep: 25 mins

Cook: 10 mins

A star rating of 3.6 out of 5.12 ratingsRate

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These Indian cheese fritters make a tasty starter, or serve as a main with rice and fresh veg

Vegetarian

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Pumpkin curry with chickpeas

A star rating of 4.4 out of 5.162 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tsp cumin seeds
227g pack paneer

(Indian cooking cheese, available from supermarkets and Asian grocers), coarsely grated
handful coriander

sprigs, stems and leaves finely chopped
handful mint

leaves, finely chopped
1 spring onion

finely chopped
thumb-size piece ginger

grated
2 garlic cloves

finely grated or crushed
2 eggs

beaten
2 tbsp plain flour
sunflower oil

for frying
lemon

wedges and sweet chilli sauce, to serve

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Nutrition: per serving

kcal237
fat19g
saturates7g
carbs5g
sugars1g
fibre0g
protein12g
salt1.46g

low

Method

step 1

Toast the cumin seeds in a large, non-stick frying pan for about 1 min, shaking the pan until a shade darker, taking care not to burn. Remove from the heat and place the seeds in a mixing bowl.
step 2

Add everything else, except the oil, lemon and chilli sauce, to the bowl. Season well and mix very thoroughly. Using wet hands, take walnut-size handfuls of the mixture, then press into flat little cakes, like fish cakes or patties. They can now be chilled until ready to cook, or cooked straight away.
step 3

Reheat the pan over a medium flame and add enough oil to cover the base of the pan. When hot, add the fritters, cook until golden underneath, then turn over and cook until golden all over. Be careful as they may splutter slightly. Drain on kitchen paper and keep warm as you cook batches. Serve with lemon wedges and sweet chilli sauce.

Recipe from Good Food magazine, April 2010

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A star rating of 3.6 out of 5.12 ratings

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