Paneer Cutlets

by Kathleen Morrison

Servings:

INGREDIENTS

250 grams paneer (or cottage cheese)
2 to 3 spring onions, finely chopped with tops
1 tbsp. finely minced green chilies
1 tsp. chili powder
Salt, to taste
1 tbsp. finely chopped coriander leaves
1 egg, beaten
Breadcrumbs
2 tsp. finely chopped mint leaves
Oil, for frying

INSTRUCTIONS

Crumble paneer by hand or mash with a fork. Mix in chilies, coriander, mint, onions, chili powder and salt. Shape into flat round balls. Dip in egg, then in breadcrumbs. Let dry for 5 to 10 minutes.

In hot oil, deep fry cutlets until golden brown on both sides. Serve with toast or in round bread rolls, as for hamburgers, with tomato and onion slices.

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Tagged: indian, paneercutlets add tags

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