Indian-inspired paneer fritters with zingy slaw and mango yogurt
Jamie says: "Vegetable fritters are brilliant for embracing the odds and ends in your veg drawer: pretty much anything goes! I've spiced it up with a spoonful of Madras curry paste, but feel free to use any paste".
- Finely chop the coriander, stalks and all, then put in a large mixing bowl. Grate in all the veg, toss together well, then put half in a serving bowl and set aside. Grate the paneer into the mixing bowl, then add the four, curry paste, ½ a mug of water (215ml) and crack in the egg. Season with a pinch of sea salt and black pepper, then fold everything together until combined.
- Place a large frying pan on a medium-high heat with 1 tbsp olive oil. Dollop 8 spoonfuls of the mixture into the pan, fattening slightly, and cook for 2-3 mins each side until golden brown. (You may need to do this in batches.)
- Meanwhile, dress the reserved slaw with ½ tbsp red wine vinegar and 1½ tbsp extra virgin olive oil; season to perfection. Ripple the yogurt and mango chutney together.
- To serve, divide the fritters between your plates, top with a dollop of mango yogurt and add a spoonful of zingy slaw on the side.
Tip: Use up the remaining paneer in a speedy curry for two: Fry sliced onion in olive oil with 1 tsp of the spice paste. Add cubes of paneer and a handful of spinach, then cook until wilted.
Freezing and defrosting disclaimer
Freeze fritters only. In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.
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