Spicy paneer and spinach bites recipe
Complemented by fresh spinach and ginger, these little paneer bites are the the perfect veggie party snack. Serve with a mint yoghurt dip to keep it fresh.
Paneer is a hard cheese commonly used in Indian cooking. Make sure you grate the paneer coarsely so you get mini chunks of it in every bite. You can usually find paneer in large supermarkets or, failing that, Indian stores.
Ingredients
- 225 g paneer coarsely grated
- 160 g potatoes (medium sized), boiled and roughly mashed
- 1 tsp vegetable oil
- 2 piece ginger, peeled and grated
- 2 green chillies, finely chopped (seeds removed if you prefer)
- 3 tbsp Patak's Korma Paste
- 100 g spinach, roughly chopped
- 50 g coriander leaves, chopped
- 3 tbsp chickpea flour
- 1 pinch salt to taste
- 1 tbsp vegetable oil, to fry the cakes
- 7.9 oz paneer coarsely grated
- 5.6 oz potatoes (medium sized), boiled and roughly mashed
- 1 tsp vegetable oil
- 2 piece ginger, peeled and grated
- 2 green chillies, finely chopped (seeds removed if you prefer)
- 3 tbsp Patak's Korma Paste
- 3.5 oz spinach, roughly chopped
- 1.8 oz coriander leaves, chopped
- 3 tbsp chickpea flour
- 1 pinch salt to taste
- 1 tbsp vegetable oil, to fry the cakes
- 7.9 oz paneer coarsely grated
- 5.6 oz potatoes (medium sized), boiled and roughly mashed
- 1 tsp vegetable oil
- 2 piece ginger, peeled and grated
- 2 green chillies, finely chopped (seeds removed if you prefer)
- 3 tbsp Patak's Korma Paste
- 3.5 oz spinach, roughly chopped
- 1.8 oz coriander leaves, chopped
- 3 tbsp chickpea flour
- 1 pinch salt to taste
- 1 tbsp vegetable oil, to fry the cakes
- 1 cup mint yoghurt dip
- 1 cup chilli chutney
- 1 cup mint yoghurt dip
- 1 cup chilli chutney
- 1 cup mint yoghurt dip
- 1 cup chilli chutney
Details
- Cuisine: Indian
- Recipe Type: Starter
- Difficulty: Easy
- Preparation Time: 15 mins
- Cooking Time: 30 mins
- Serves: 4
Step-by-step
- Heat the teaspoon of oil in a saucepan. Add the ginger and chopped chillies, then fry for a minute on medium heat. Stir through the Patak's Korma Paste and mix gently for a couple of minutes, being careful not to burn the spices (add a tablespoon of water if needed).
- Tip in the chopped spinach and coriander and mix well. Cook on a low flame for a minute or so until the spinach starts to wilt. Take the pan off the heat and set aside for the mix to cool completely.
- In a mixing bowl combine the grated paneer, cooled mashed potato and the spinach mix. Bring it all together using your hands. Add the chick pea flour and mix again. Shape into bite-sized cakes and refrigerate for 15-20 minutes.
- Heat oil in a frying pan and fry the cakes a few at a time on medium heat, for a minute on each side. They should be crisp and golden brown. Drain on kitchen paper and serve with mint yoghurt dip or some chilli chutney.
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