These Indian cheese fritters make a tasty starter, or serve as a main with rice and fresh veg
Prep:25 mins
Makes 12
1 tsp cumin seeds227g pack paneer (Indian cooking cheese, available from supermarkets and Asian grocers), coarsely gratedhandful coriander sprigs, stems and leaves finely choppedhandful mint leaves, finely chopped1 spring onion, finely choppedthumb-size piece ginger, grated2 garlic cloves, finely grated or crushed2 eggs, beaten2 tbsp plain floursunflower oil, for fryinglemon wedges and sweet chilli sauce, to serve
STEP 1Toast the cumin seeds in a large, non-stick frying pan for about 1 min, shaking the pan until a shade darker, taking care not to burn. Remove from the heat and place the seeds in a mixing bowl.STEP 2Add everything else, except the oil, lemon and chilli sauce, to the bowl. Season well and mix very thoroughly. Using wet hands, take walnut-size handfuls of the mixture, then press into flat little cakes, like fish cakes or patties. They can now be chilled until ready to cook, or cooked straight away.STEP 3Reheat the pan over a medium flame and add enough oil to cover the base of the pan. When hot, add the fritters, cook until golden underneath, then turn over and cook until golden all over. Be careful as they may splutter slightly. Drain on kitchen paper and keep warm as you cook batches. Serve with lemon wedges and sweet chilli sauce.
