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How to make Tikka paneer fritters with cauliflower and chickpea salad

Yield = 4
Prep time: 0:10
Cook time: 0:35
Total time: 0:45

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 1 Preheat oven to 210C/190C fan forced. Line a baking tray with baking paper.
  • Step 2 To 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 3 Meanwhile, 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 4 Toss salad to combine. Serve with fritters and lemon wedges.