Paneer, a firm Indian-style cow’s milk cheese, will soak up all the flavours in this delish vegetarian dish.
Ingredients
- 170g (1 1/2 cups) sweet potato, coarsely grated
- 200g paneer, coarsely grated
- 80g (1/2 cup) wholemeal spelt flour
- 1/2 teaspoon baking powder
- 1/2 small red onion, finely chopped
- 1 tablespoon fresh coriander, chopped
- 60ml (1/4 cup) milk
- 2 eggs
- 2 tablespoons tikka masala curry paste
- 2 tablespoons extra virgin olive oil
- Lemon wedges, to serve
Roast cauliflower salad
- 1 small head (about 475g) cauliflower, cut into small florets
- 400g can chickpeas, rinsed, drained
- 2 1/2 tablespoons extra virgin olive oil
- 1 teaspoon ground cumin
- 1/4 teaspoon dried chilli flakes
- 2 tablespoons lemon juice
- 1 tablespoon mango chutney
- 1/2 small red onion, thinly sliced
- 1/2 cup baby fresh coriander leaves
Method
- Step 1Preheat oven to 210C/190C fan forced. Line a baking tray with baking paper.
- Step 2To make salad, place cauliflower and chickpeas on prepared tray. Drizzle with 1 1∕2 tbs oil. Sprinkle with cumin and chilli. Season. Toss to combine. Roast, stirring halfway, for 25 minutes or until tender. Whisk lemon juice, chutney and remaining oil together in a bowl. Add onion. Set aside for 2 minutes, then add cauliflower mixture and coriander.
- Step 3Meanwhile, combine potato, paneer, flour, baking powder, onion and coriander in a large bowl. Make a well in centre. Whisk milk, eggs and curry paste together in a jug. Pour into well. Season. Stir to combine. Heat 1 tbs oil in a non-stick frying pan over medium heat. Spoon four 1∕3 cupfuls of mixture into the pan. Spread with a spoon. Cook, carefully turning, for 4 minutes or until golden brown and cooked through. Transfer to a plate lined with paper towel. Keep warm. Repeat with remaining oil and batter to make 8 fritters.
- Step 4Toss salad to combine. Serve with fritters and lemon wedges.
- High fibre
- Low carb
- Lower gi
Nutrition
2586 kj
Energy
31g
Fat Total
7g
Saturated Fat
12g
Fibre
23g
Protein
40g
Carbs (total)
All nutrition values are per serve
Notes
Cooking tip: Spread leftover mango chutney on bread to accompany roast meat or chickpea patties, combine with Greek yoghurt for a tasty dipping sauce, or toss through coleslaw with lime juice for an Indian twist.
- Author: Katrina Woodman
- Image credit: Jeremy Simons
- Publication: Taste Magazine
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