Paneer fritters

See video

  • Cook: 20 min
  • Servings: 4

Ingredients

Fritters:

  • 1 pack, 225 g, crumbled Apetina® Paneer
  • 75 g defrosted corn kernels
  • 40 g defrosted peas
  • 0,5 - 1 finely chopped red chili
  • 1 small clove minced garlic
  • 10 g finely chopped herbs , parsley and mint
  • 1 large egg
  • 10 g all-purpose flour
  • 0.5 tsp baking powder
  • 1 tsp salt
  • black pepper
  • vegetable oil for frying

Dip:

  • 0.5 red pepper , cut in large chunks
  • 200 g Apetina® Classic Creamy Block , crumbled
  • 50 g walnuts
  • 20 g flatleaf parsley
  • 1 clove garlic
  • 2 tbsp limes juice
  • 1 tbsp breadcrumbs
  • salt og kværnet sort peber

Salad:

  • 1 small red onion , finely chopped
  • 2 tomatoes , finely chopped
  • 1 cucumber , finely chopped
  • 1 green chilli , finely chopped
  • 1 tbsp lime juice
  • salt and pepper
  • chopped mint leaves to taste
  • chopped coriander to taste

Serving

Serve the fritters warm, straight from the pan, with salad and white cheese dip for a tasty vegetarian meal.

Fritters come in many variants and usually consist of a batter filled with different vegetables or meat. Here is a super tasty vegetarian version with plenty of flavour and protein from the paneer cheese.

Fritters:

Mix corn, peas, chili, garlic and herbs together, add the crumbled Paneer and fold together. Add the lightly beaten eggs. Mix flour, baking powder, salt and pepper and fold into Paneer mixture. Heat a frying pan at a moderate heat and fry fritters 5-6 min. turning them every 2nd min. to prevent them from burning.

Dip:

Mix peppers, white cheese, walnuts, parsley, garlic and breadcrumbs in a food processor until smooth. Season the dip with freshly squeezed lime juice, salt and pepper.

Salad:

Chop the vegetables finely and toss them together. Season with lime juice, salt and pepper and toss with freshly chopped coriander and mint.

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