PANEER CUTLET

Ingredients

Paneer - 1 cup (crumbled/ shredded)
Potato - 1 large (cooked & mashed)
Cornflour - 3 tbsp (acts as a binding agent, replace with breadcrumbs if the cutlets have too much moisture)
Maida/ All purpose flour paste - 2 tbsp of flour + 2 tbsp of water
Turmeric powder - 2 pinches
Pepper powder - 1/3 tsp
Bread crumbs - 1/2 cup
Salt - to taste
Oil - 3/4 cup to deep/ shallow fry

To Grind
Green chillis - 3 nos
Ginger - 1" piece 
Cumin/ Jeera - 1 tsp

Method

1. Boil and mash the potatoes and set aside.
2. Crumble/ shred the paneer, set in a bowl, to this add potato, cornflour, turmeric, salt, pepper, ground paste of ginger, cumin & green chilli. Mix well with hands. Check for salt.
3. Divide into equal size balls and roll them with little pressure. Lastly flatten it between palms.
4. Dip the cutlet in the maida/ flour paste and roll on the bread crumbs. Repeat this for all the cutlets.
5. Heat oil in a kadai/ wok, once medium hot add the cutlets and fry for 1 minute per side and flip gently fry further for 30 seconds.
6. Using a slotted spoon remove the cutlet and drain in a paper towel.
7. Serve hot with ketchup and a hot drink like coffee/ tea.