Herb & spice paneer fritters

Herb & spice paneer fritters

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(10 ratings)

Prep: 25 mins Cook: 10 mins


Makes 12
These Indian cheese fritters make a tasty starter, or serve as a main with rice and fresh veg

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal237
  • fat19g
  • saturates7g
  • carbs5g
  • sugars1g
  • fibre0g
  • protein12g
  • salt1.46g
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  • 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



    There are several types of mint, each with its own subtle difference in flavour and appearance.…

  • 1 spring onion, finely chopped
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • thumb-size piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 2 garlic cloves, finely grated or crushed
  • 2 eggs, beaten



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • 2 tbsp plain flour
  • sunflower oil, for frying
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • lemon wedges and sweet chilli sauce, to serve



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…


  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.

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Comments, questions and tips

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23rd Jun, 2014
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!
18th Apr, 2012
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.
12th Jun, 2010
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.
8th Jun, 2010
Bland rubbery things - won't be doing them again!
28th May, 2010
Made these as starter for family, all loved them definitely needed chilli sauce to liven the taste.
26th May, 2010
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.
28th Apr, 2010
Had these as a starter for a curry night and everyone agreed they were delicious dipped in the sweet chilli sauce.
13th Apr, 2010
These were ok but pretty bland.
30th Mar, 2010
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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