Herb & spice paneer fritters

Herb & spice paneer fritters

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(8 ratings)

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Cooking time

Prep: 25 mins Cook: 10 mins

Skill level

Easy

Servings

Makes 12

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

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
237
protein
12g
carbs
5g
fat
19g
saturates
7g
fibre
0g
sugar
1g
salt
1.46g

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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Method

  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.
  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.
  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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Comments

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mariacuschieri's picture
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I substituted the paneer for a 50-50 mixture of Haloumi and Goat's cheese and the end result was fantastic! Very quick and easy to make, and a huge hit with my friends. Will be making again!

jonny999king's picture
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Really nice when still hot and served with a sweet sauce and lemon. without the sauce they are quite bland but overall a nice starter that is easy to make.

katyrouth's picture
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Just to add - I froze half of the fritters (after frying), then defrosted them and warmed in an oven for around 15 minutes, and they worked fine.

kfostersmith's picture

Bland rubbery things - won't be doing them again!

shazdav's picture
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Made these as starter for family, all loved them definitely needed chilli sauce to liven the taste.

katyrouth's picture
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Agree that these could be slightly more spiced - I added a tsp coriander seeds and 1/2 tsp of dried chili flakes, and increased the amount of ginger and garlic slightly, and they ended up about right! If you're used to spicy food, you might want to add even more.

hollywoozle's picture
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Had these as a starter for a curry night and everyone agreed they were delicious dipped in the sweet chilli sauce.

helsbels77's picture
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These were ok but pretty bland.

donnacallaghan's picture
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Made these and they were nice. Quite herby but I think next time a small amount of finely chopped chilli would give them that something extra and maybe a little extra onion.
Definitely need to serve with a dip. Not sure about them being used as a main course though.

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