Spinach Paneer Cutlet

Cutlets and kebabs make very interesting starters, isn’t it? It’s equally loved by children and adults. Serve it with any dip of your choice or chutney or sauce, it’s always a favourite. Easy to handle and easy to serve. Neha loves any jugaad kind of cutlets as much as she likes paneer fingers or aalu pattice. Yesterday, we were traveling to my in-laws place and I had a small block of my semolina-whole wheat bread in my bread tin. I also wanted to finish off some left over paneer and spinach leaves too. So, I decided to make these yummy

cutlets along with the dinner of phulkas and aalu subzi.

These is a typical use whatever you have with you kind of recipe. But surprisingly, it turned out to be very crispy and yummy. I just crumbled the bread, blanched and chopped the spinach, grated the paneer, stole a boiled potato from the aalu subzi and added some spices to shallow fry these 🙂 For more such recipes, please click here.

Ingredients:

• Spinach a small bunch
• Paneer 100 gm
• Salt to taste
• Boiled potato 1
• Onion 1
• Green chilies 1-2
• Chat masala 1 tsp
• Red chili powder 1/2 tsp
• Chopped coriander leaves 2-3 tbsp
• Fresh bread crumbs 1 cup

Method:

• Tear the bread into rough pieces and pulse it in a mixer. Transfer it into a big bowl.
• Blanch the spinach leaves and chop them finely. Make sure to squeeze out the excess water.
• Grate the paneer and chop the onion and green chilies finely.
• Add the spinach, grated paneer, onion, green chilies and chopped coriander leaves into the bread crumbs.
• Now add salt, red chili powder and chat masala.

• Mix well and form a dough. Pinch out small portions from the dough and shape it into pattice or any desired shape.

• Refrigerate these for atleast half an hour or till you are ready to serve.
• Heat oil in a heavy grill pan or iron skillet and cook these cutlets till they are golden on both sides.

• Serve it hot with any dip or chutney of your choice.