Indian · serves 2

Paneer Cutlets

Potato and paneer bound with cabbage, crumbed and fried. Better than the usual veg cutlet.

35 min Some work Vegetarian

Ingredients

  • 500g potatoes, boiled and mashed
  • 250g paneer, crumbled
  • 1/2 cup coriander leaves
  • 5 green chillies, chopped
  • 1 cup cabbage, finely chopped
  • 2 onions, chopped
  • 5 slices bread, soaked and squeezed
  • 1 cup flour
  • 100g breadcrumbs
  • Oil for frying
  • Salt

Method

  1. Squeeze the soaked bread genuinely dry and crumble it in. It's the binder.
  2. Mix everything, shape into flat cutlets, and chill them 15 minutes if you have time — they hold better.
  3. Whisk the flour with water into a thin paste. Dip, then roll in breadcrumbs.
  4. Fry in properly hot oil until deep golden. Lukewarm oil means greasy cutlets.

Questions people ask about Paneer Cutlets

How long does Paneer Cutlets take?

About 35 minutes from starting to sitting down, and it is a bit of work. Most of that is active, so read the method through before you start rather than chopping as you go.

What can I use instead of paneer in Paneer Cutlets?

Use firm tofu, pressed dry first, or halloumi if you cut the salt elsewhere. Both hold shape better than paneer, so add them a minute later.

Can I make Paneer Cutlets ahead of time?

You can prepare it a few hours ahead and reheat gently. It keeps two days in the fridge, though it is best on the day.

Is Paneer Cutlets vegetarian?

Yes, it is vegetarian. It is not vegan as written because it contains dairy; swap the dairy for a plant alternative and the rest of the method is unchanged.

What do you serve with Paneer Cutlets?

Roti or plain rice, with something sharp on the side: curd, pickle or sliced onion. It serves two as written. Double everything to feed four, but use a wider pan so the food still browns rather than steams.

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