Pumpkin curry with chickpeas
A veggie dinner party dish which stands alone as a vegan main course or as a complex side dish perfect served with spiced roast meat or fish.
Herb & spice paneer fritters
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Makes 12
Skip to ingredients
- 1 tsp cumin seeds
- 227g pack paneer(Indian cooking cheese, available from supermarkets and Asian grocers), coarsely grated
- handful coriandersprigs, stems and leaves finely chopped
- handful mintleaves, finely chopped
- 1 spring onionfinely chopped
- thumb-size piece gingergrated
- 2 garlic clovesfinely grated or crushed
- 2 eggsbeaten
- 2 tbsp plain flour
- sunflower oilfor frying
- lemonwedges and sweet chilli sauce, to serve
Nutrition: per serving
- kcal237
- fat19g
- saturates7g
- carbs5g
- sugars1g
- fibre0g
- protein12g
- salt1.46glow
Method
step 1
Toast the cumin seeds in a large, non-stick frying pan for about 1 min, shaking the pan until a shade darker, taking care not to burn. Remove from the heat and place the seeds in a mixing bowl.
step 2
Add everything else, except the oil, lemon and chilli sauce, to the bowl. Season well and mix very thoroughly. Using wet hands, take walnut-size handfuls of the mixture, then press into flat little cakes, like fish cakes or patties. They can now be chilled until ready to cook, or cooked straight away.
step 3
Reheat the pan over a medium flame and add enough oil to cover the base of the pan. When hot, add the fritters, cook until golden underneath, then turn over and cook until golden all over. Be careful as they may splutter slightly. Drain on kitchen paper and keep warm as you cook batches. Serve with lemon wedges and sweet chilli sauce.
