adfree-recipe

We use cookies

We use cookies to ensure you get the best experience on our website. For more information on how we use cookies, please see our cookie policy.

By clicking "Accept", you agree to our use of cookies.
Our cookie policy.

Tikka paneer fritters with cauliflower and chickpea salad
Tikka paneer fritters with cauliflower and chickpea salad
0 Likes
Prep Time:
10 minutes
Cook Time:
35 minutes
Total Time:
45 minutes
Paneer, a versatile Indian cheese, absorbs rich flavors in this flavorful vegetarian recipe.
Ingredients:
  • 170g (1 1/2 cups) sweet potato, coarsely grated
  • 200g paneer, coarsely grated
  • 80g (1/2 cup) wholemeal spelt flour
  • 2.00 gm baking powder
  • 1/2 small red onion, finely chopped
  • 20.00 ml fresh coriander, chopped
  • 60ml (1/4 cup) milk
  • 2 eggs
  • 56.00 gm tikka masala curry paste
  • 36.40 gm extra virgin olive oil
  • Lemon wedges, to serve
  • 1 small head (about 475g) cauliflower, cut into small florets
  • 400g can chickpeas, rinsed, drained
  • 45.50 gm extra virgin olive oil
  • 2.50 gm ground cumin
  • 1/4 tsp dried chilli flakes
  • 42.00 gm lemon juice
  • 20.00 gm mango chutney
  • 1/2 small red onion, thinly sliced
  • 125.00 ml baby fresh coriander leaves
Instructions:
  • Preheat the oven to 210C (190C fan forced) and prepare a baking tray lined with baking paper.
  • For the salad, lay cauliflower and chickpeas on a baking tray. Drizzle with 1 1∕2 tablespoons of oil. Sprinkle with cumin and chili, season, and toss well. Roast for 25 minutes until tender, stirring halfway. In a bowl, whisk lemon juice, chutney, and remaining oil. Add onion and let sit for 2 minutes. Mix in the roasted cauliflower mixture and coriander before serving.
  • Combine potato, paneer, flour, baking powder, onion, and coriander in a large bowl, creating a well in the center. In a separate container, whisk milk, eggs, and curry paste, then pour into the well. Season, stir well to combine. Heat 1 tablespoon of oil in a non-stick frying pan over medium heat. Spoon four 1/3 cup portions of the mixture into the pan, spreading with a spoon. Cook for about 4 minutes, turning carefully until golden brown and cooked through. Transfer to a paper towel-lined plate to keep warm, then repeat with the remaining oil and batter to make a total of 8 fritters.
  • Combine salad ingredients by tossing gently. Serve alongside fritters and lemon wedges.

Similar Recipes