Nutty paneer koftas
Serves 4 - 6
Easy
Prep:
Cook:
Chetna's nutty cashew koftas include grated paneer, making the texture crispy on the outside, yet soft and chewy on the inside. We served ours with a green coriander chutney and chilli oil
Skip to ingredients
- 100g cashews
- 225g paneergrated
- 2 potatoesboiled and mashed (around 300g)
- 75g dried white breadcrumbs
- 2tbsp cornflour
- small handful of coriander leavesfinely chopped
- small handful of dill
- 1 green chilli(deseeded if you prefer less heat), finely chopped
- ½ tsp chilli powder
- vegetable oilfor deep-frying
- coriander chutney or chilli oilto serve
Nutrition: per serving
- kcal536
- fat32g
- saturates11g
- carbs37g
- sugars3g
- fibre2g
- protein23g
- salt1.5g
Method
step 1
Tip the cashews into a food processor and blitz until finely chopped. Tip into a large bowl and add the remaining ingredients with 1 tsp salt, except the oil. Mix well and bring together into a ball. Divide into bite-size portions and shape into around 20 balls, pressing them tightly.
step 2
Heat the oil in a deep pan no more than two thirds full or a deep-fat fryer. Once hot – it's around 170C when a cube of bread turns golden in about 30 seconds – carefully add the koftas to the oil and fry for 2 mins until golden brown. You will need to do this in batches. Remove using a slotted spoon and transfer to a kitchen paper-lined plate. Serve them hot with coriander chutney or chilli oil, if you like.
