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Categories:
paneer potatoes vegetable oil ginger green chillies Coriander flour salt vegetable oil mint yoghurt chilli chutney
Viewed: 7 - Published at: 9 years agoIngredients
- 225 g (7.9oz) paneer coarsely grated
- 160 g (5.6oz) potatoes (medium sized), boiled and roughly mashed
- 1 tsp vegetable oil
- 2 piece ginger, peeled and grated
- 2 green chillies, finely chopped (seeds removed if you prefer)
- 3 tbsp Patak's Korma Paste
- 100 g (3.5oz) spinach, roughly chopped
- 50 g (1.8oz) coriander leaves, chopped
- 3 tbsp chickpea flour
- 1 pinch salt to taste
- 1 tbsp vegetable oil, to fry the cakes
- 1 cup mint yoghurt dip
- 1 cup chilli chutney
Method
- Heat the teaspoon of oil in a saucepan.
- Add the ginger and chopped chillies, then fry for a minute on medium heat.
- Stir through the Patak's Korma Paste and mix gently for a couple of minutes, being careful not to burn the spices (add a tablespoon of water if needed).
- Tip in the chopped spinach and coriander and mix well.
- Cook on a low flame for a minute or so until the spinach starts to wilt.
- Take the pan off the heat and set aside for the mix to cool completely.
- In a mixing bowl combine the grated paneer, cooled mashed potato and the spinach mix.
- Bring it all together using your hands.
- Add the chick pea flour and mix again.
- Shape into bite-sized cakes and refrigerate for 15-20 minutes.
- Heat oil in a frying pan and fry the cakes a few at a time on medium heat, for a minute on each side.
- They should be crisp and golden brown.
- Drain on kitchen paper and serve with mint yoghurt dip or some chilli chutney.
