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Ingredients

  • 100g cashews
  • 225g paneer, grated
  • 2 potatoes, boiled and mashed (around 300g)
  • 75g dried white breadcrumbs
  • 2tbsp cornflour
  • small handful of coriander leaves, finely chopped
  • small handful of dill
  • 1 green chilli (deseeded if you prefer less heat), finely chopped
  • ½ tsp chilli powder
  • vegetable oil, for deep-frying
  • coriander chutney or chilli oil, to serve

Method

  • STEP 1

    Tip the cashews into a food processor and blitz until finely chopped. Tip into a large bowl and add the remaining ingredients with 1 tsp salt, except the oil. Mix well and bring together into a ball. Divide into bite-size portions and shape into around 20 balls, pressing them tightly.

  • STEP 2

    Heat the oil in a deep pan no more than two thirds full or a deep-fat fryer. Once hot – it's around 170C when a cube of bread turns golden in about 30 seconds – carefully add the koftas to the oil and fry for 2 mins until golden brown. You will need to do this in batches. Remove using a slotted spoon and transfer to a kitchen paper-lined plate. Serve them hot with coriander chutney or chilli oil, if you like.

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