These delicious paneer fritters are a tasty twist on a brunch classic. (Serves 2 - makes 8 fritters)
Spiced Paneer Fritters
- 200g paneer
- 1 carrot
- 1 tomato
- 2 tsp salt
- 3 cloves garlic (minced)
- 1 Tbsp ginger (minced)
- 4 coriander stalks (finely chopped)
- 1 long red chilli (finely chopped)
- ½ red onion (finely sliced)
- 1 egg
- 1 tsp cumin powder
- 1 tsp coriander powder
- ½ tsp red chilli powder
- ½ tsp turmeric powder
- 50g chickpea flour
- Canola oil, to fry
- To serve: lemon wedges, small handful of rocket
- 1/2 cup packed coriander leaves
- 1/2 cup packed mint leaves
- 1 clove garlic (minced)
- 1 tsp lemon juice
- 1 tsp cumin powder
- ½ tsp salt
- ½ tsp chilli powder
- 200g greek yoghurt
1) For the Spiced Paneer Fritters, grate the carrot and the tomato into a sieve set over a bowl. Add 1 tsp of salt to the grated carrot and tomato and toss - you want to remove a bit of moisture from these veggies so set this aside for 10 minutes.
2) In a large mixing bowl, crumble the paneer then add the garlic, ginger, coriander stalks, long red chilli and red onion.
3) Give the grated carrot and tomato a quick squeeze to remove excess moisture, then add this to the paneer mixture. Give everything a quick stir to combine.
4) Add the egg and beat it into the paneer mixture until incorporated.
5) Add 1 tsp of salt, all the spices and chickpea flour to the paneer mixture, stirring until incorporated. The mixture should be wet but not runny and should hold its shape when you scoop it out with a spoon. If your mixture is too runny you can add in a bit more chickpea flour at this stage.
6) Heat a non-stick pan over medium heat with about 2 Tbsp of canola oil. Once the oil is hot, scoop the fritter mixture out with a standard tablespoon and place it onto the pan, flattening it into a circle shape with the spoon. Repeat this process with as many fritters your pan can handle (don’t overcrowd the pan - you can always fry more later!).
7) Once the bottom of the fritter is golden brown (about 4 minutes), use a spatula or a fork to carefully flip onto the other side and cook for a further 4 minutes or until golden brown. Once both sides are done, transfer onto a rack or a plate lined with a paper towel to cool.
8) For the raita, add all the ingredients and 100g (half) of the greek yoghurt into a small food processor or blender and blend until the mixture turns green and there are tiny flecks of coriander and mint.
9) Stir in the other 100g of the greek yoghurt. Taste and adjust seasoning (with more salt or lemon juice). Add raita to a small bowl.
10) To serve, place a small handful of rocket onto a large plate. Place three fritters on top of the rocket, arrange the bowl of raita and lemon wedges on the plate and enjoy!
This recipe was created by us for Dan Dumbrell, check out Dan's instagram here.