Nutty paneer koftas
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4 - 6
Skip to ingredients
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.
