Vegetarian Cottage Cheese Patties
Delight in the irresistible flavors of these **Vegetarian Cottage Cheese Patties**, a wholesome and protein-packed snack that's both crispy and tender. Made with crumbled paneer, mashed potatoes, and vibrant vegetables like grated carrots and green peas, these patties are perfectly seasoned with a hint of garam masala, black pepper, and fresh coriander. Coated with a light cornflour batter and pan-fried to golden perfection, they boast a crunchy exterior while remaining soft and melt-in-your-mouth inside. Perfect as an appetizer, tea-time snack, or a delicious party bite, these patties pair beautifully with green chutney, tomato ketchup, or a creamy yogurt dip. Ready in just 35 minutes, this versatile and easy-to-make recipe is a must-try for anyone seeking a vegetarian twist on classic comfort food.
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Recipe Information
Ingredients
- 200 grams Cottage cheese (paneer)
- 2 medium Boiled potatoes
- 1 small Carrot (grated)
- 50 grams Green peas (boiled and mashed)
- 1 small Green chili (finely chopped)
- 1 teaspoon Ginger (grated)
- 50 grams Breadcrumbs
- 2 tablespoons Cornflour
- 2 tablespoons Coriander leaves (chopped)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper powder
- 0.5 teaspoon Garam masala
- 3 tablespoons Vegetable oil
Instructions
Crumble the cottage cheese (paneer) into a large mixing bowl.
Peel and mash the boiled potatoes, then add them to the bowl with the cottage cheese.
Add the grated carrot, mashed green peas, finely chopped green chili, and grated ginger into the mixture.
Season the mixture with salt, black pepper powder, and garam masala. Add the chopped coriander leaves for freshness.
Mix everything gently but thoroughly to create a cohesive mixture.
Gradually add breadcrumbs to the mixture and knead lightly until it can be shaped into patties. Adjust with a little more breadcrumbs if the mixture is too sticky.
Divide the mixture into equal portions and shape them into round, flat patties of about 2 inches in diameter.
In a small bowl, mix cornflour with a few tablespoons of water to create a thin batter.
Heat vegetable oil in a non-stick skillet over medium heat.
Dip each patty into the cornflour batter, ensuring it is well-coated, and then place it on the hot skillet.
Cook the patties for 2-3 minutes on each side, or until golden brown and crisp. Avoid overcrowding the skillet; cook in batches if needed.
Once cooked, transfer the patties to a plate lined with paper towels to drain excess oil.
Serve the patties hot with your choice of green chutney, tomato ketchup, or yogurt dip.
Nutrition Facts
Calories |
1464 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 31.0 g | 155% | |
| Polyunsaturated Fat | 25.2 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 3282 mg | 143% | |
| Total Carbohydrate | 135.3 g | 49% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 18.7 g | ||
| Protein | 54.4 g | 109% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 505 mg | 39% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 1901 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
