Paneer Croquettes + Veg Clear Soup
Crisp panko-crusted paneer croquettes with a warming veg clear soup.
Ingredients
- Paneer (grated)350 gDairy & Eggs
- Potato (boiled, mashed)2 pcsProduce
- Bread crumbs / panko1.5 cupGrains & Bread
- Cornflour3 tbspPantry
- Maida3 tbspPantry
- Mixed veg for soup (carrot, beans, cabbage, sweet corn)400 gProduce
- Garlic6 clovesProduce
- Ginger1 inchProduce
- Spring onion1 bunchProduce
- Soy sauce1 tbspPantry
- Black pepper1 tspSpices & Herbs
- Italian herbs1 tspSpices & Herbs
- Oil (for frying)1 cupPantry
Method
- 1
Croquettes: combine 350 g grated paneer, 2 mashed boiled potatoes, 3 tbsp cornflour, salt, pepper and 1 tsp Italian herbs. Shape into 16 cylinders.
- 2
Dip each in a thin maida-water slurry, then roll in breadcrumbs/panko. Chill 15 mins.
- 3
Deep- or shallow-fry on medium till deep golden all over. Drain.
- 4
Soup: heat 2 tbsp oil, sauté chopped garlic, ginger and spring-onion whites. Add diced carrot, beans, cabbage and sweet corn; toss 2 mins.
- 5
Add 6 cups water/veg stock, 1 tbsp soy sauce, 1 tsp pepper and salt. Simmer 8 mins till veg are tender.
- 6
Thicken with 2 tbsp cornflour slurry; simmer 2 mins. Finish with spring-onion greens and lemon.
- 7
Serve croquettes hot with a bowl of clear soup on the side.
Adapted from Hebbar's Kitchen – Paneer Croquettes