SWEET CORN, SPINACH AND PANEER CUTLETS
Ingredients (makes 1 large/2 medium servings)
List of Ingredients
For the Sauce
1 small cucumber diced (I peeled mine, it’s optional)
100gms
7-8 medium sized green grapes
50 g
1-2 small garlic cloves (you can skip if you want to but this actually adds a great taste)
50 g
7 soaked almonds (you can take off the skins for a smoother looking soup)
1/2
1/2 a slice of multigrain bread (I used the last, crusty one)
2 tsp
150 ml almond/regular milk
3-4 ice cubes
Salt and pepper to taste
Garnish - 3-4 green grapes
1-1.5 tsp
Ingredients (makes 1 large/2 medium servings)
Ingredients
For Cutlets
1/2 cup sweet corn
50 grams paneer (replace with tofu for vegan option)
2 tsp spinach leaves, cut into thin strips (chiffonade)
2 tsp Jowar/Oat/Almond Flour
1 tsp coriander leaves, chopped
1/2 tsp chopped chilli
1 tsp garlic powder
Salt to taste
1 tsp olive oil for pan frying
For Yoghurt sauce
3 tsp yoghurt (replace with peanut/coconut curd for vegan option)
1 tsp coconut milk
1/2 tsp chopped chilli
1 tsp chopped coriander
1/2 tsp garlic powder
Salt to taste
Method
Method:
- For Cutlets
- Steam or microwave the sweet corn and paneer for 1 minute on high
- Mix all ingredients together well and form rough patties. Add more flour if necessary.
- Pan fry or air fry in olive oil.
- For Yoghurt Sauce
- Simply mix all ingredients together and pour over the cutlets!