Cabbage & Carrot Paneer Patties

Here I go again with paneer 🙂  this time I’ve given it an Asian influence.  I really do love the diverse flavours of the world and more so when it works with some of my favourites.    You can serve these paneer patties as cocktail burgers which will really impress at any foodie gathering or just as is, with some sauces and dips on the side.    Alternatively you can make them bigger and serve as usual burger with fillings as per your taste.         Some of my best fillings are specialty lettuce – fresh watercress  – a slice of tomato – fresh onion rings – and some egg-less mayonnaise with garlic and chili ….yummy!

Preparation:       25 – 30 minutes including making Paneer

Cook time:          10 minutes

Yields:                   10

150g freshly made paneer (hit link for paneer recipe http://wp.me/p5WmT0-5z)

½ cup (125ml) mashed potato (1 small potato boiled until tender but not too soft)

1 tsp (5ml) olive oil

¼ tsp yellow asafoetida

1 tsp (5ml) freshly chopped ginger

1 ½ cups thinly sliced cabbage

¼ tsp salt

¼ cup grated carrots

½ tbsp (7ml) crushed red chili flakes (add more for extra heat)

2 tbsp (30ml) soy sauce

¼ cup dry bread crumbs

¼ cup freshly chopped coriander leaves

Oil for frying

Let’s cook 🙂

• Make paneer and keep aside. Paneer should not be too hard for this recipe.  Follow link for paneer recipe: http://wp.me/p5WmT0-5z
• Boil potato – mash – and keep aside
• Heat oil in a pot on medium heat. Add asafoetida and ginger.  Let it fry for a few seconds
• Immediately toss in cabbage and salt – cook for 3 – 5 minutes. Cook until it just about to soften
• Add carrots, chili flakes and soy sauce –  cook for another minute

• Remove from heat and allow to cool
• Once cool, crumble paneer into mixture as well as mashed potato, bread crumbs and coriander leaves. Mix ingredients with your hands.  If mixture is too dry add a tablespoon of water at a time.  Test for salt – if necessary season accordingly.
• 
• Divide into 10 parts – roll into balls and then press into patties about 1 cm thick

• Shallow fry in oil on medium heat for 2 minutes on each side, until golden brown.

Handy hint 😉 for burgers depending on the size you can get 3