Tikka paneer fritters with cauliflower and chickpea salad

Paneer, a firm Indian-style cows milk cheese, will soak up all the flavours in this delish vegetarian dish.

Recipe «Tikka paneer fritters with cauliflower and chickpea salad» presented in category Recipes / Salads, to prepare this dish you will need no more 35 minutes. To make this dish at home by prescription from the author Gomer would need: 170g sweet potato, coarsely grated, 200g paneer, coarsely grated, 80g wholemeal spelt flour, 1/2 tsp baking powder, 1/2 small red onion, finely chopped , 1 tbsp fresh coriander, chopped, 60ml milk, 2 eggs , 2 tbsp tikka masala curry paste, 2 tbsp extra virgin olive oil, Lemon wedges, to serve, 1 small head cauliflower, cut into small florets, 400g can chickpeas, rinsed, drained, 2 1/2 tbsp extra virgin olive oil, 1 tsp ground cumin, 1/4 tsp dried chilli flakes.

Ingredients:

• 170g sweet potato, coarsely grated 
• 200g paneer, coarsely grated 
• 80g wholemeal spelt flour 
• 1/2 tsp baking powder 
• 1/2 small red onion, finely chopped 
• 1 tbsp fresh coriander, chopped 
• 60ml milk 
• 2 eggs 
• 2 tbsp tikka masala curry paste 
• 2 tbsp extra virgin olive oil 
• Lemon wedges, to serve 
• 1 small head cauliflower, cut into small florets 
• 400g can chickpeas, rinsed, drained 
• 2 1/2 tbsp extra virgin olive oil 
• 1 tsp ground cumin 
• 1/4 tsp dried chilli flakes 
• 2 tbsp lemon juice 
• 1 tbsp mango chutney 
• 1/2 small red onion, thinly sliced 
• 1/2 cup baby fresh coriander leaves 

Instructions

1. Preheat oven to 210C/190C fan forced. Line a baking tray with baking paper.
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.
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.
4. Toss salad to combine. Serve with fritters and lemon wedges.