Paneer Cutlets

Crispy crunchy paneer, potato and walnut cutlets are easy to prepare. Paneer cutlets are soft inside and crunchy outside. These make delicious vegetarian tea time snacks.

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Course: Appetizer, Snack

Cuisine: American, indian cuisine

Keyword: 20 Minutes, Aloo snack, snack recipe, tea

Prep Time: 10

Cook Time: 10

Servings:

Calories: 393kcal

Author: Rekha Kakkar

Ingredients

2 Potatoes medium-sized
100 gm Paneer
50 Gm Walnuts
¼ cup bread crumb
1 tablespoon arrowroot powder
1 tablespoon coriander leaves chopped
1 teaspoon green chilli chopped
1 teaspoon red chilli powder
1 teaspoon ginger grated
1 teaspoon coriander powder
Bread crumb for coating cutlets.

Instructions

First, boil the potatoes. Either in a pressure cooker, Instant pot or microwave.
Allow them to cool, peel them and grate them. I mostly have boiled potatoes in my fridge as a part of meal prep. You can prepare a lot of potato recipes with boiled potatoes.
Grate the paneer and keep it aside.
Powder Walnuts and keep them aside.
Now in a mixing bowl mix boiled grated potatoes, Grated paneer, crushed walnuts, fresh bread crumbs, arrowroot powder, chopped cilantro, chopped green chillies, red chilli powder, salt, grated ginger, coriander powder.
Mix them well and shape them into round cutlets.
Coat these cutlets into bread crumbs and crushed walnut mixture.
Now shallow fry these cutlets in hot oil till golden brown from both sides.
Drain out of oil and serve with chutney and enjoy!

Notes

You can add vegetables if you like. If you are using veggies, chop them finely.

If you don’t want to shallow fry you can bake them at 180 degrees celsius. You can also Air-fry if you wish to.

You can skip chillies if you do not like them too spicy.

Tofu can be used instead of paneer.

Nutrition